4 simple ways to cook sticky rice with a multi-functional electric pressure cooker for breakfast

Cook the sticky rice

Add 430g of long-grain sticky rice into the rice cooker, then rinse it thoroughly with water, and drain it well.

Next, pour about 280ml of warm water into the rice pot, then add 1/3 teaspoon of salt, 1/2 teaspoon of sugar, 1/3 teaspoon of seasoning powder, 4 teaspoons of cooking oil, and 1/2 teaspoon of soy sauce, mixing everything together.

After that, tie the pandan leaves together, lightly crush them, and place them on top of the rice.

Place a steaming rack inside the pressure cooker, pour water just below the steaming rack. Then put the rice mixture in, close the lid, and turn the lid’s locking valve.

Finally, press the “Steam” button until the red button switches to “More”. Set a timer for about 10 minutes.

Fried Onion and Scallion Oil

Peel the red onion and slice it thinly,

Wash the scallions, chop them finely and place them into a bowl.

Place a pot on the stove, add enough oil to submerge. Heat the oil over medium heat, when the oil starts to boil, add the sliced red onion and stir until the onion turns golden and crispy, then remove it to a plate (lined with paper to absorb oil) to drain the oil.

You take about 2 tablespoons of hot oil and pour it into the bowl of scallions, and then the scallion oil is ready.

Frying the Sausage

Cut the sausage into small pieces. Then place a pot on the stove, add a little water to the pot, then add all the cut sausage, stir until the sausage is golden and cooked, then turn off the heat. Transfer the sausage to a bowl.

Completion

To avoid burns when opening the valve lid, use a cloth and slowly twist the valve open. Wait until the valve releases all the steam and stops making noise, then slowly open the pressure cooker lid.

Remove the coconut leaves from the pot and use chopsticks to fluff the sticky rice evenly.

Finally, add the ingredients such as sausage, shredded pork, and dried pork floss into the sticky rice pot. Mix all the ingredients together, then serve on a plate, sprinkle a little fried onion and scallion oil on top, and you can invite the whole family to enjoy.

Final Product

The sticky rice is soft and chewy, fragrant with the aroma of pandan leaves. The grains of sticky rice have a moderate saltiness that pairs perfectly with Chinese sausage, shredded pork, and crispy pork floss, making it incredibly appealing. The fried shallots are golden and crispy, and the scallion oil is rich and delicious to accompany it.

A morning spent trying out this savory sticky rice dish to start the day is simply unbeatable, right? Let’s head to the kitchen and give this sticky rice a try!

Soak cassava and sticky rice

After peeling the cassava, cut it into small pieces. Then, place the cassava in a bowl with 1 teaspoon of salt, soak for about 1 – 2 hours, then drain and let it dry.

Wash the sticky rice about 2 times with water, then drain. After that, add enough water to just cover the sticky rice, add about 1/2 tablespoon of salt, and soak for about 2 – 3 hours to let the sticky rice grains expand.

Sticky Rice

After draining the cassava and glutinous rice, mix these two ingredients together with 1 teaspoon of salt in the pot.

Pour about 360ml of water into the pressure cooker, then place the pot containing the cassava and glutinous rice inside. Close the lid and lock the valve.

Press the “Steam” button at the “normal” level, then set the cooking timer for 20 minutes. After 20 minutes of cooking, the pot will switch to the “Keep warm” mode (yellow button); let it continue to steam inside for about 21 minutes (at this point, the pressure cooker will show the red text L0:21).

Finally, open the pot lid, and use a rice paddle to fluff the sticky rice.

Completion

Chop the green onions and put about 2 tablespoons of cooking oil in a bowl. Then heat it in the microwave for about 20 seconds to get your scallion oil.

For the red onions, slice them thinly and fry until golden and crispy, then remove and drain the oil.

Next, scoop the sticky rice onto a plate, pour a bit of scallion oil over it, and sprinkle the fried onions on top. Add a little pâté, and your sticky rice dish is complete.

Final Product

Each grain of sticky rice is glossy, round, soft, and chewy, not mushy. The cassava retains its white, fresh color after steaming, especially when eaten with the aromatic sticky rice, giving the dish a nutty and appealing flavor. The fatty green onion oil, crispy fried onion, along with the rich and savory pâté make this cassava sticky rice dish irresistible at the first try!

Soak the sticky rice and peanuts

You pour clean water into the bowl of peanuts, then let it soak for 6 – 8 hours, or to save time, you can soak the peanuts overnight, and the next day just drain the water. Then rinse briefly with water, peel off the shell, and let it drain.

Similarly, for the sticky rice, you also pour enough water to cover the rice and soak for 6 – 8 hours or overnight to allow the rice grains to swell, then drain the water. Next, rinse the rice again with clean water, stir gently, and put the rice into a strainer to let all the water drain.

Boil the beans

Put the beans into the pressure cooker, pour enough water to cover the mung beans. Then close the lid, set to “Manual” mode at “High pressure” and cook for about 7 minutes.

After cooking for about 7 minutes, continue to keep the beans in the pot for about 22 minutes (when the display shows L0:22) then open the lid and remove all the beans into a sieve.

Steam the glutinous rice

Mix the glutinous rice with the mung beans, add about 1 teaspoon of salt to the mixture, and mix well.

Next, add a little cooking oil to a brush, then spread it evenly on the bottom and around the sides of the inner pot of the pressure cooker. After that, pour the entire mixture into the pot, add about 2 tablespoons of coconut milk, and mix well.

Then, pour about 400ml of water into the pressure cooker and place the inner pot inside, close the lid. Set the cooker to “Steam” mode at “Normal” for 8 minutes to steam it. After steaming, leave the mixture in the pot and let it rest for 20 – 25 minutes.

Finally, use a rice scoop to fluff the glutinous rice and serve it on plates for everyone.

Final product

Soft and chewy sticky rice with the nutty flavor of peanuts combined with the rich taste of coconut milk. To make the sticky rice even more appealing and delicious, you can add a bit of sugar, grated coconut, and roasted cashews on top for a great accompaniment!

Sauté Sticky Rice

After washing the sticky rice thoroughly, let it drain and then put the rice into the pan.

Next, place the pan on the stove, pour about 240ml of purple leaf water and 240ml of coconut milk into the pan, and mix well over medium heat. Add about 1 teaspoon of salt to cook together.

Continue to stir the mixture until it starts to thicken, and the water reduces, then lower the heat and keep stirring until the water evaporates completely, then turn off the heat.

Scoop all the sticky rice mixture into the steaming basket of the pressure cooker.

Sticky Rice

Pour about 400ml of clean water into the pressure cooker, then place the steaming basket inside. Close the lid, switch the cooker to “Steam” mode at “Normal” level, and set the timer for 8 minutes to steam.

After steaming, continue to let the sticky rice sit in the pot for about 6 minutes. Then open the lid, and use chopsticks to fluff the rice.

Next, add about 2 tablespoons of sugar and 1 tablespoon of coconut milk powder into the pot, and mix well.

Finally, use a regular glass lid to cover the sticky rice, switch to “Sauté” mode at “More” level for 5 minutes, and this dish will be ready.

Finished Product

The sticky rice is hot and fragrant with the scent of purple leaves and its characteristic purple color. Each grain of rice is glossy, round, and chewy, cooked with coconut milk, making it incredibly delicious. With just 2 very simple steps, you already have a portion of delicious purple sticky rice!