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Cooking sticky rice with an electric rice cooker is simple and yields fragrant results.
1. Easy and Delicious Recipe for Sticky Rice Using Electric Rice Cooker
Prepare the Ingredients:
- Rinse 500g of glutinous rice and soak it with 3 teaspoons of turmeric powder. Soak overnight or for 1-2 hours before cooking.
Soak 300g of split mung beans overnight or for at least 3 hours with warm water. Then, peel off the skins and drain the water.
Dry shallots: you can make a jar of fried shallots to store in the fridge for later use.
Instructions for cooking sticky rice with an electric rice cooker:
1. Cooking the mung beans:
For those busy, it's best to cook the mung beans the night before. In the morning, you only need to cook the sticky rice to save time.
- Season the mung beans with a teaspoon of salt and add water to the rice cooker. Turn on the rice cooking mode as usual.
Once the mung beans are cooked, add 2 tablespoons of cooking oil (if you have onion-infused oil, it's even more fragrant and delicious) and stir evenly until the mung beans are smooth and stick together. You can use a blender or mash them, but stirring in the rice cooker is convenient and fastest.
Then, shape them into small balls like kumquats. Remember to squeeze tightly and shape the mung beans while they're hot.
2. Cooking sticky rice:
Rinse the sticky rice thoroughly. Season with 2 teaspoons of salt and transfer to the electric rice cooker. The amount of water depends on the type of rice. If you soaked the rice overnight, use less water. Level the rice surface, do not add as much water as regular rice, as glutinous rice requires very little water.
Once the sticky rice is cooked, add 2 tablespoons of cooking oil (onion-infused oil) and stir evenly to make the rice shiny and moist.
3. Delicious onion frying method:
Choose onions of uniform size, peel and slice thinly, spread out on a large tray to dry in the shade for 1 day or you can put them in the oven to dry quickly.
Mix cornstarch with onions in the following ratio: 1kg of onions to 5 tablespoons of cornstarch.
Heat plenty of oil in a large pot over medium heat until hot, then add the onions (divide into 3 or 4 batches depending on the pot size). Use chopsticks to stir evenly around the pot, fry until the onions turn golden brown (slightly lighter than the already used onions), then remove and drain on paper-lined trays (1 layer of onions to 2/3 layer of paper). Remove the paper after cooling and store in an airtight container.
When serving: place sticky rice on a plate and thinly slice mung beans on top. Then sprinkle fried onions with a little cooking oil on top, sticky rice can be served with chicken or pork stew, it's also delicious.
