Chinese sticky rice 糯米飯 (Nuo Mi Fan) delivers the kind of comfort only glutinous rice can. Rich with lap cheong Chinese sausage, dried shiitake mushrooms, shrimp, scallops, and cured pork belly, this savoury sticky rice hits every umami note. You'll make it in your rice cooker in under an hour, and it's dead simple. Serve this savoury sticky rice during Chinese New Year or anytime when comfort food cravings calls!
> In This Post: Everything You'll Need For Easy Chinese Sticky Rice with Sausage
Chinese people love the umami-rich flavour profile of Nuo Mi Fan. It is a crowd favourite dim sum menu item typically served in a bamboo steamer lined with lotus leaves or overturned glass bowls.
Check out this quick story summary of our recipe!
Jump to:
- > In This Post: Everything You'll Need For Easy Chinese Sticky Rice with Sausage
- What is Glutinous Rice?
- What is the difference between jasmine rice and glutinous rice?
- Glutinous Rice Nutrition
- TCM Properties of Glutinous Sticky Rice
- Why Chinese Families Eat Sticky Rice During Lunar New Year
- Ingredients and Substitutes
- Instructions - How to Make Chinese Sticky Rice
- Best Way to Cook Chinese Sticky Rice: Method Comparison
- What Goes With Sticky Rice
- How to Store and Reheat Sticky Rice
- Common Mistakes and How to Fix Them
- Frequently Asked Questions (FAQs)
- > Recipe Card
- Chinese Sticky Rice 糯米飯
What is Glutinous Rice?
What Makes Glutinous Rice Different
Glutinous rice (Nuòmǐ 糯米) is a sweet, sticky short-grain variety loaded with amylopectin. That's the starch that makes it stick. Completely different from long-grain jasmine rice, which stays fluffy because it's packed with amylose instead.
Short-grain has the lowest amylose and highest amylopectin. Cook it and you get that signature sticky texture that makes mango sticky rice, Lo Mai Gai, and this Chinese sticky rice recipe work so well.
You'll find glutinous rice at any Asian market. Most major grocery stores stock it too.
What is the difference between jasmine rice and glutinous rice?
The amount of starch is different for every type of rice. It determines the texture of the rice when cooked.
Short-grain rice contains the lowest levels of Amylose. It has the highest amylopectin.
You can find glutinous rice at Asian markets and major grocery stores.
Is Glutinous Rice Gluten free?
Yes. The name's misleading. Glutinous rice contains zero gluten, just like every other rice variety. White rice, brown rice, wild rice, they're all naturally gluten-free and safe for celiacs. Only the starch proportions change.
Glutinous rice flour makes killer Chinese sesame balls and tang yuan. Can't find it? Thai rice flour works. Tapioca starch also substitutes well.
Glutinous Rice Nutrition
Is Glutinous Rice Healthy? Sticky rice packs vitamins B and D, plus potassium and phosphorus. At 97 calories per 100 grams versus jasmine rice's 129, it's the leaner choice. Both work great for low-fat meals that actually fill you up.
TCM Properties of Glutinous Sticky Rice
Glutinous rice is sweet in flavour and warm in nature according to Traditional Chinese Medicine. It tonifies Qi and strengthens the Spleen and Stomach, making it perfect for people with weak digestion or low energy. This warming property is exactly why Chinese families serve sticky rice during the winter months and the Lunar New Year.
The warm nature supplements the middle jiao (your digestive core) and helps resolve loose stools caused by Spleen deficiency. Think of it as comfort food that actually comforts your digestive system. Combined with the warming properties of lap cheong Chinese sausage, dried mushrooms, and ginger, this dish becomes a powerhouse for cold weather.
One caution: if you tend to run hot, have a lot of phlegm, or deal with dampness in your body, eat glutinous rice in moderation. Its sticky, dense nature can be harder to digest for some constitutions. Pair it with lighter vegetables or a cup of hawthorn goji berry tea afterward to aid digestion.
Why Chinese Families Eat Sticky Rice During Lunar New Year
Chinese sticky rice shows up at every Lunar New Year feast for a reason. The Cantonese word for sticky (nìn 黏) sounds like the word for "year" (nián 年), making it an auspicious play on words. More than that, the stickiness itself symbolizes family togetherness and unity. When everyone gathers around the table sharing sticky rice, you're literally sharing something that holds together, just like families should.
The ingredients matter too. Lap cheong Chinese sausage represents prosperity and abundance because preserved meats were once luxury items. Dried mushrooms symbolize longevity. Dried scallops and shrimp bring wealth because seafood was expensive and precious. Each component carries meaning beyond flavour.
My grandmother always said serving glutinous sticky rice during New Year ensures the family sticks together through the coming year. She'd make massive batches in her old rice cooker, enough to feed aunties, uncles, cousins, and anyone who wandered through the door. The house smelled like rendered pork fat and soy sauce for days.
This isn't just comfort food. It's a cultural touchstone that connects generations. When you make Chinese sticky rice, you're participating in a tradition that's been passed down for centuries. The recipe changes slightly from family to family, region to region, but the heart of it stays the same.
Chinese Sausage Varieties
The market stocks several types of Chinese sausage. Standard pork sausage (白油腸) and liver sausage (鮮潤腸, made with pork and chicken liver) are most common. I use one of each for layered flavour.
The easiest way to cook lap cheong? Toss it in your rice cooker with uncooked rice. Try it in Steamed Chicken Chinese Mushroom Claypot Rice.
Ingredients and Substitutes
Most of these ingredients live at your local Asian grocery store. Can't find something? I've got swaps that work just as well. Here's everything you need to make authentic Chinese sticky rice.
For the sticky rice:
- Glutinous Rice (Sweet Rice)
- Chinese Pork Belly
- Chinese Pork Sausages
- Dried Shiitake Mushrooms - learn how to resuscitate Dried Chinese Mushrooms. You can also use fresh Shiitake Mushrooms
- Dried Shrimp
- Dried Scallops
- Fresh Garlic Cloves
- Finely Chopped Green Onions
- Fresh Cilantro, rough chop for garnish
- Roasted Peanuts, garnish
- Egg, whisked and pan-fried, garnish
- Vegetable Oil
- Ground White Pepper Powder
For the marinade:
- Drinking Water
- Light Soy Sauce
- Dark Soy Sauce
- Oyster Sauce
Optional Ingredients
- Fresh Ginger
- Roasted Sesame Oil
- Kosher Salt
- Shaoxing Rice Wine
Most dry goods ingredients, tools, and supplies can be purchased at local Asian markets, Chinese grocery stores, or Amazon Online. Amazon Prime members receive free shipping and faster delivery times.
How To Westernized Chinese Sticky Rice
You can also westernize glutinous rice by substituting Chinese Pork Belly and Chinese Pork Sausages with Bacon and Pepperoni Sticks ex. Grimm's Lean Turkey Pepperoni Sticks. Pick something mild without heavy seasoning so the sticky rice flavour shines through.
Instructions - How to Make Chinese Sticky Rice
Heat vegetable oil in a non-stick pan over medium-high. Whisk your egg and pan-fry until cooked through. Pull it off the heat and let it cool to room temperature. Slice thin and set aside for garnish.
Dice the Chinese sausages and cured pork belly small. Toss them in your wok with dried shrimp and dried scallops. Stir-fry on low-medium heat. Add the rehydrated Chinese mushrooms and bump to medium. When it smells amazing, remove and set aside.
Want to use an air fryer instead? Fold a small aluminum foil bowl, add the Chinese sausage and pork belly, then air fry at 400°F for 5 minutes. This renders the fat beautifully.
Wash and rinse the glutinous rice in cold water. Drain well and dump the excess liquid. No need to soak it for hours like traditional recipes call for. That's for wok-fried versions only.
Mix water, light soy sauce, dark soy, and oyster sauce in a medium bowl until combined.
Add your stir-fried (or air-fried) meats to the washed sticky rice. Mix it up and let the rice absorb those flavours and oils. Pour the marinade over everything and coat evenly.
Transfer to your rice cooker and set to rice mode. Stovetop people can steam in a wok with boiling water for 40 minutes. Instant Pot owners should set high pressure for 25 minutes with natural release (total cook time about 45 minutes).
Before plating, fluff and mix the Lo Mai Fan with a wooden spoon. Top with egg slices, roasted peanuts, and chopped green onions. That's it. Best sticky rice you'll make.
Pro Tip 1: There is no need to soak the sticky rice for a long time. Soaked rice is typically required in the traditional savoury sticky rice recipe. The small bag of uncooked rice is soaked in water and then cooked directly in the wok by pan-frying.
Pro Tip 2: When in doubt, reduce the water to ensure the soft sticky rice is cooked but not mushy.
Best Way to Cook Chinese Sticky Rice: Method Comparison
Rice Cooker Method (Recommended for Beginners) Total time: 55 minutes (15 min prep + 40 min cooking) Set it to rice mode and walk away. The rice cooker maintains perfect temperature and prevents burning. Your sticky rice comes out evenly cooked with no babysitting required. This is the most foolproof method and gives you consistent results every single time. Perfect for meal prep batches.
Instant Pot Method (Fastest Active Cooking) Total time: 50 minutes (15 min prep + 25 min pressure + 10 min natural release) High pressure for 25 minutes, then natural release. The Instant Pot delivers perfectly tender glutinous rice with deeper flavour penetration. The pressure helps the rice absorb the marinade faster. Downside? You can't check on it mid-cook, and if you mess up the water ratio, you can't fix it until it's done.
Stovetop Wok/Steamer Method (Most Traditional) Total time: 65 minutes (15 min prep + 50 min steaming) Steam over boiling water for 40-50 minutes. This traditional method gives you the most control and the most authentic texture. The rice stays fluffier with distinct grains rather than a dense mass. However, you need to monitor water levels and it takes longer. Best for experienced cooks who want that dim sum restaurant quality.
Bottom line: Rice cooker wins for ease and consistency. Instant Pot wins for speed. Stovetop wins for authenticity and texture control. All three methods make excellent Chinese sticky rice, so pick what fits your kitchen setup.
| Method | Rice Cooker | Instant Pot | Stovetop Steamer |
|---|---|---|---|
| Total Time | 55 minutes | 50 minutes | 65 minutes |
| Active Cooking Time | 5 minutes | 5 minutes | 10-15 minutes |
| Difficulty Level | Easy | Easy | Moderate |
| Best For | Beginners, meal prep | Speed, flavor depth | Authentic texture |
| Texture Result | Dense, evenly sticky | Very tender, compact | Fluffy, distinct grains |
| Pros | Foolproof, consistent, hands-off | Fastest, deep flavor absorption | Most control, dim sum quality |
| Cons | Takes up counter space | Can't adjust mid-cook | Requires monitoring |
| Our Rating | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐⭐ |
My recommendation: Start with the rice cooker method if you're new to making glutinous sticky rice. Once you've nailed the water ratios and timing, experiment with the Instant Pot for weeknight speed or the stovetop for that authentic dim sum texture.
What Goes With Sticky Rice
Store leftovers in an airtight container for up to 3 days. Chinese food tastes just as good (sometimes better) the next day.
Sticky rice wants rich protein on top. Thick slices of Chinese roast pork belly with crackling skin make this an authentic dim sum breakfast or Lunar New Year feast.
How to Store and Reheat Sticky Rice
Refrigerator storage: Transfer cooled sticky rice to an airtight container. It keeps for 3 days max. Don't leave it out at room temperature for more than 2 hours or you're asking for trouble.
Best reheating method (steamer): Place the sticky rice in a heatproof bowl and steam over boiling water for 8-10 minutes. This brings back the original texture perfectly. Add a tablespoon of water if the rice looks dry. The steam rehydrates without making it mushy.
Microwave method: Put the rice in a microwave-safe bowl and sprinkle 2 tablespoons of water over it. Cover with a damp paper towel and microwave on high for 2-3 minutes. Stir halfway through. The moisture from the paper towel prevents it from drying out further.
Pan-fry method: Heat a non-stick pan with 1 tablespoon of oil over medium heat. Break up the cold sticky rice and pan-fry for 5-7 minutes until crispy on the edges. This transforms leftovers into something completely different and arguably better. You get crispy bits and chewy centers.
Reviving dried-out rice: If your glutinous rice turned into a brick, don't panic. Place it in a steamer basket, drizzle 3-4 tablespoons of water over it, and steam for 12-15 minutes. Break it up with chopsticks halfway through. It won't be quite as good as fresh, but it's salvageable.
Freezing instructions: Let the sticky rice cool completely to room temperature first. Portion into meal-sized amounts using freezer-safe bags or containers. Press out as much air as possible to prevent freezer burn. Label with the date. It keeps frozen for up to 3 months.
Thawing and reheating from frozen: Move the frozen rice to the fridge the night before you want to eat it. Let it thaw overnight. Reheat using the steamer method for best results (10-12 minutes). You can microwave from frozen too, but add an extra minute and more water. The texture won't be quite as good as fresh, but it's close enough for a weeknight dinner.
Never refreeze thawed sticky rice. Once it's been frozen and thawed, eat it within 24 hours. The texture deteriorates fast after that.
Meal Prep Strategy
Double this Chinese sticky rice recipe and portion it into reusable silicone bags. Reheat in the steamer or microwave whenever you need a quick glutinous rice fix. Easier than calling for takeout.
This umami-loaded comfort food makes perfect make-ahead meal prep. Eat it alone as a one-pot meal or pair it with these dishes:
- Stir-Fried Bean Sprouts and Chives 爆炒豆芽菜韭菜
- Fish Maw Crab Meat Soup 蟹肉魚肚羹 (鱼膘羹)
- Instant Pot Braised Chinese Mushrooms 髮菜炆冬菇食譜
- Microwave Soy Sauce Chicken Wings 豉油雞翅微波爐
- Chinese Tomato Egg Stir-fry 番茄炒蛋
Common Mistakes and How to Fix Them
Your sticky rice turned out mushy. Too much water kills the texture every time. Glutinous rice needs less liquid than you think. Next time, cut back by 2-3 tablespoons. The marinade adds liquid too, so factor that in.
The rice came out hard or undercooked. You didn't rinse it well enough, or your rice cooker runs cool. Rinse the sticky rice until the water runs clear to remove excess starch. If it's still hard after cooking, add 2 tablespoons of water, cover, and let it steam for another 10 minutes.
The flavours didn't absorb into the rice. You rushed it. After mixing the stir-fried meats with the washed rice, let it sit for 5-10 minutes before adding the marinade. This gives the rice time to absorb those precious oils and aromatics. Also, make sure your Chinese sausage and pork belly are actually rendered and fragrant before mixing.
Everything stuck to the bottom and burned. Your heat was too high or you didn't add enough oil. If using a wok on the stovetop, keep the heat at medium and stir frequently. Rice cookers prevent this, which is why I recommend them for beginners.
The sticky rice is bland. You skimped on the lap cheong or dried ingredients. Don't be shy with the dried shrimp, scallops, and mushrooms. They're the umami backbone. Also check your soy sauce ratios. You need both light and dark soy for depth and colour.
Frequently Asked Questions (FAQs)
Common Questions About Authentic Glutinous Rice Recipe
No. Skip the overnight soak for this rice cooker sticky rice method. Traditional wok-fried versions require soaking, but we're not doing that here. Just rinse the rice, drain it well, and you're good to go.
Glutinous rice is packed with amylopectin, which makes it stick together. Regular jasmine or long-grain rice has more amylose, so the grains stay separate and fluffy. Different starch, different texture.
Yes. Use bacon or mild pepperoni sticks as substitutes for Chinese sausage. Pick something without heavy seasoning so the sticky rice flavours don't get buried. Turkey pepperoni works great too.
Store it in an airtight container in the fridge for up to 3 days. Reheat in the microwave or steamer. The flavours actually deepen overnight, so leftovers taste incredible.
Absolutely. Portion it into reusable silicone bags and freeze for up to 3 months. Thaw in the fridge overnight, then reheat. Perfect for meal prep sticky rice.
Use about 225g water for 300g glutinous rice, plus the liquid from your marinade. When in doubt, use less water. Mushy sticky rice ruins everything.
Yes. Set high pressure for 25 minutes with natural release. Total time runs about 45 minutes. The Instant Pot sticky rice method works beautifully.
No. Sushi rice is short-grain Japanese rice seasoned with vinegar. Glutinous rice (sweet rice) has way more starch and gets much stickier. They're completely different animals.
Chinese roast pork belly, stir-fried bean sprouts, or soy sauce chicken wings all pair well. This savoury sticky rice works as a complete meal on its own too.
No. Jasmine rice won't give you that signature sticky texture. You need actual glutinous rice (sweet rice) for this recipe. It's the high amylopectin content that makes it work.
Too much water. Glutinous rice needs less liquid than regular rice. Start with less water than you think you need. You can always add more, but you can't take it back once it's mushy
Sure. Drop the Chinese sausage, pork belly, dried shrimp, scallops, and egg. Load up on mushrooms, add some crispy tofu, toss in edamame or fried garlic. Use vegetarian oyster sauce (mushroom-based) for the marinade.
Other Sticky Rice Dishes We Love
Sticky rice dumplings, Thai glutinous rice dessert with mangos, and Lo Mai Gai all deserve spots in your rotation.
After eating heavy, deep-fried foods, cool down with Chinese Sweet Mung Bean Soup 綠豆沙 or Hawthorn Goji Berry Digestion Tea 山楂杞子茶.
After eating lots of heavy and rich, and deep-fried foods, a great way to reduce heat is with a bowl of this liver-detoxing Chinese Sweet Mung Bean Soup 綠豆沙 or Hawthorn Goji Berry Tea Digestion Tea 山楂杞子茶 that aids digestion.
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> Recipe Card
PrintChinese Sticky Rice 糯米飯
Chinese Sticky Rice 糯米飯 is a delicious and rich flavour of comfort food made with short grain glutinous rice. Serve this savoury sticky rice during Chinese New Year with Chinese pork sausage lap cheong, dried shiitake mushrooms, shrimp, scallops and cured pork belly. Traditional Chinese sticky rice is easy to make in the rice cooker in less than 1 hour!
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4-6 persons 1x
- Category: Main Dishes
- Method: Steam
- Cuisine: Chinese
- Diet: Gluten Free
Ingredients
- 300g Gluttonous Rice (Sweet Rice)
- 100g Chinese Pork Belly
- 2 Chinese Pork Sausages
- 3 Dried Shiitake Mushrooms - learn how to resuscitate Dried Chinese Mushrooms.
- You can also use fresh shiitake mushrooms
- 50g Dried Shrimp
- 50g Dried Scallops
- 2 Fresh Garlic Cloves
- 50g Finely Chopped Green Onions
- 50g Fresh Cilantro, rough chop for garnish
- 20g Roasted Peanuts, garnish
- 1 Egg, whisked and pan-fried, garnish
- 2 tbsp Vegetable Oil
- Dash of Ground White Pepper Powder
Sticky Rice Marinate Water
- 225g Drinking Water
- 1 tbsp Light Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Oyster Sauce
Optional
- 1 Inch Knob of Fresh Ginger, grated
- 1 tsp Roasted Sesame Oil
- Kosher Salt to taste
- 2 tsp Shaoxing Rice Wine
Instructions
- Heat vegetable oil in a non-stick pan over medium-high heat.
- Whisk egg and pan fry until fully cooked. Remove from heat. Set aside.
- Once cooled to room temperature, cut into thin slices and reserve for garnish.
- Dice Chinese sausages and cured pork belly into small pieces.
- Add Chinese sausages and cured pork belly, dried shrimp, and dried scallops to the wok and stir fry on low-medium heat.
- Add resuscitate Chinese dried mushrooms and turn to medium heat.
- Once you smell it aromatic, remove it and set it aside.
- Alternatively, fold a small aluminum tin foil bowl and air fry Chinese sausages and cured pork belly at 400F for 5 mins. The air fryer will render and reduce excess oil from the fatty pork meat.
- Wash and rinse the glutinous rice with cold water. Drain well and discard excess liquid.
- Add water, light soy sauce, dark soy, and oyster sauce in a medium mixing bowl. Mix well until combined.
- Add previously stir-fried/air-fried meats onto the washed sticky rice. Mix well.
- Allow the rice to absorb the flavours and oil of the meats.
- Add the marinated water to the sticky rice. Evenly coated.
- Transfer mixture, place in a rice cooker, and set to rice mode.
- Or steam in a wok with boiling water on the stovetop for 40 mins of cooking time.
- You can also make sticky rice in an Instant Pot pressure cooker. Set to high pressure for 25 minutes and naturally release. The total cook time will take about 45 minutes.
- Before plating, fluffy and mix the Lo Mai Fan with a wooden spoon.
- Garnish with cooked egg slices, roasted peanuts and finely chopped green onions.
Notes
- There is no need to soak the sticky rice for a long time.
- Soaked rice is typically required in the traditional savoury sticky rice recipe. The small bag of uncooked rice is soaked in water and then cooked directly in the wok by pan-frying.
- When in doubt, reduce the water to ensure the soft sticky rice is cooked but not mushy.
Nutrition
- Serving Size: 1 pot
- Calories: 603
- Sugar: 9.2 g
- Sodium: 1077.6 mg
- Fat: 41.9 g
- Carbohydrates: 35.6 g
- Fiber: 1.4 g
- Protein: 20.7 g
- Cholesterol: 130.6 mg
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Nora says
The rice turned out perfectly! The whole family loved it!
Helen at the Lazy Gastronome says
I love sticky rice!! This was so delicious - It wasn't as hard as I thought it would be to make either. A perfect meal!
Alexandra says
Simply delicious and so comforting - we love your recipe for Chinese Sticky Rice. Lovely fresh flavours, and it all comes together so beautifully.
Lily says
I adore sticky rice and love how easy your recipe is - yum!
Nancy says
Thanks Lily! Glad this sticky rice recipe was easy to follow! Happy Feasting!
jennifer says
SO delicious and I loved having leftovers the next day -- just as good, if not better!
Nancy says
Not having to cook the next day is a win in my books!
Donny says
Thanks for the substitution ideas. I couldn't find Chinese sausage and it still turned out great!
Nancy says
That's ok if you can't find Chinese sausage - you can use a neutral flavoured pepperoni as a sub. It comes out just as good!
Andrea says
this sticky rice turned out amazing! so flavorful!
Nancy says
Yes!! the rice soaks up all the essence and flavours - it's delicious!
Rhonda says
This is so flavourful and filling. The whole family enjoyed it.
Nancy says
It is great on its own as a meal or paired with side dishes!
Sara Welch says
Enjoyed this for dinner last night and it does not disappoint! Quick, easy and delicious; way better than take out, indeed!
Nancy says
Thanks Sara! I'm hoping you have lots of leftovers still!
Maayke says
This looks delicious! Can't wait to try this recipe.
Nancy says
i can't wait to see the finished product!
Anjali says
My rice turned out perfectly!! It was a great side dish for our dinner tonight!
Nancy says
that's awesome to hear it was a success story!
Jeff says
This looks is out of this world. The flavours are immense and it is quite satisfying.
Nancy says
THanks so much Jeff! I'm so glad you enjoyed it!
Tara says
Oh yum! This sticky rice looks so good! I love that flavor from the addition of the lap cheong and pork belly.
Nancy says
Thanks Tara - so glad you found this classic dish satisfying!
Swathi says
This chinese sticky rice looks delicious.
Nancy says
Thanks Swathi!
Julie says
So comforting and flavourful. thank you.
Nancy says
She's definitely a homey dish perfect for the holidays!
Susan says
I could eat this sticky rice every single day and never get tired of it!
Nancy says
Wow Susan you are a super fan and we love you!
Liz says
This recipe worked perfectly! Just like the rice from my favorite Chinese restaurant!
Nancy says
Thanks Liz! I'm happy to bring you your favourite sticky rice at home!
Andréa Janssen says
Looks delicious. Thank you for sharing.
Nancy says
Thanks Andrea! You are awesome!
megane says
This sound amazing!
Nancy says
Thanks Meg!
Marie-Pierre Breton says
This looks like the ultimate Asian comfort food! I'm going to keep an eye open for this glutenous rice next time I hit the Asian market. Lovely flavours and recipe!
Nancy says
Thanks Marie - I'm sure your local supermarket will also carry glutinous rice. If anything, Amazon can delivery to your door 🙂
Marie-Pierre Breton says
This looks like the ultimate Asian comfort food! I'm going to keep an eye open for this glutenous rice next time I hit the Asian market. Lovely flavours!
Nancy says
Absolutely!!
Tyanne says
Such a complete meal!
Nancy says
It is the perfect one pan meal!
Andrea says
This sticky rice turned out so good! Pairs so well with many dishes also!
Nancy says
It's a great rice dish for many side dishes!!
Jess says
So delicious!
Nancy says
you bet!
Terry says
When I first read this sticky rice can be ready in an hour I thought no way! But I should know better because the Instant Pot is magic! I love sticky rice and I've got to give this a try for our next dim sum at home feast.
Nancy says
Thanks Terry! But I you don't even really need an Instant Pot for this sticky rice either! I made it straight out of the rice cooker 😛
Elizabeth says
A favorite with so many possibilities! Thanks for the recipe!
Nancy says
Hope you enjoy it Elizabeth!
Amy Liu Dong says
I love this recipe so much!
It is super easy to make and delicious! Thank you for sharing this with us!
Nancy says
Thanks Amy! Happy Lunar New Year!
Swathi says
This chinese sticky rice looks delicious perfect treat.
Nancy says
It hit the spot perfectly!
Amber says
This looks amazing! I can’t wait to try this.
Nancy says
I can't wait to hear your thoughts Amber!
Bernice says
Yum! I'm going to make extra rice tonight and grab some Chinese sausage from T & T so I can whip this up.
Nancy says
That sounds like a great idea! You can portion the rice and freeze for a quick meal later too!
Holley says
The flavors in this rice are incredible! Great recipe!
Nancy says
Thanks Holley! So glad you like it!
Angela says
This recipe was super easy to make thanks to your great recipe and directions. Thanks!
Nancy says
so happy to hear that the instructions were easy to follow!
Nathan says
I adore this sticky rice, it has such a comforting texture and the flavors really pop. Love the use of the Chinese sausage! Can't wait to make this recipe again 🙂
Nancy says
Awesome! I can sense this making regular appearance on your dinner table!!
Liz says
Absolutely delicious!!! It reminded me of the sticky rice from our favorite Chinese restaurant! I can't wait to make another batch.
Nancy says
yay!! thanks Liz for your support!
Sue says
This is fantastic - I had no idea that different varieties of rice could be so different. I'm looking forward to trying this recipe for sticky rice!
Nancy says
Thanks Sue! Glad it was helpful! Can't wait to hear what you think!
Sandra says
Delicious with the sausage it makes for an excellent side dish. Thanks!
Nancy says
It's great on its own or as a feast!
Catherine says
Oh this sounds so delicious and wonderful. This sounds like a perfect side for a lot of different dishes and a perfect recipe for Lunar New Year. Thank you!
Nancy says
Thanks Catherine - this will definitely get everyone very full and happy!
Sandra says
Looks delicious love the combination of flavours. Cannot wait to make this!!
Nancy says
OOh it's a flavour bomb!
Lily says
I lived in China for a year, and I've been searching for authentic Chine recipes in English. Thank you so much for this Chinese New Year sticky rice. I can't wait to make it!
Nancy says
Cheers Lily! I'm so happy to hear that this recipe was helpful!! Happy Chinese New Year!
Toni says
I tried it and turned out really good! I will definitely make it again! Thanks for the recipe and the explanation about sticky rice!
Nancy says
You are so welcome Toni!
Jill says
I love rice but haven't tried a sticky variety like this before. I've got a grocery called Jungle Jim's close by that's great for finding all types of international foods. I'm going to shop there next week and will be trying your recipe.
Nancy says
Awesome!! I'm sure you will be able to find all the ingredients! Happy Cooking!
Julia says
This was delicious and great tips!
Nancy says
You are so welcome Julia!
Lima Ekram says
Just made it for dinner - it was absolutely delicious!
Nancy says
Yes! Just what I like to hear Lima!
Shelby says
I love the subtle flavor of the scallops in this sticky rice, so delicious!
Nancy says
Everything just comes together so beautifully!