Rice Cooker Savory Sticky Rice Xoi Man Recipe

I absolutely love this recipe because it brings together the perfect balance of savory and umami flavors from the Chinese sausage and dried shrimp, all wrapped in the delightful texture of sticky rice. Plus, it’s such a comforting and nostalgic dish that reminds me of family gatherings and celebrations!

Creating fast, tasty meals is my forte, so my Rice Cooker Savory Sticky Rice Xoi Man is a dish I truly savor. It combines 2 cups of glutinous rice with bright slices of Chinese sausage and mung beans.

Chopped dried shrimp and soy sauce add umami depth and richness, and shallots—thinly sliced—add the kind of sweetness that’s not really sweet at all but totally complements the dish. Garlicky, shrimpy, and savory, this is a meal that reminds you to stop and savor your life; it’s more than good food—it’s food for the soul.

Ingredients

2 cups glutinous rice (sticky rice): Supplies energy in the form of carbohydrate and has a chewy texture.

1/2 cup Chinese sausage, sliced: Contributes umami flavor; is high in protein and fat.

1/4 cup dried shrimp, bounced and minced.

A super source of umami, our dried shrimp bring an incredible flavor boost and a wealth of protein and minerals to this dish.

1/4 cup shallots, thinly sliced: Adds sweetness, and is an antioxidant.

1/4 cup mung beans, soaked: Excellent source of plant protein and fiber, contributes to creamy texture.

2 tablespoons soy sauce: Amplifies the savory aspects and contributes an umami flavor.

1 tablespoon oyster sauce: Infuses the dish with a nuanced sweet-salty flavor that deepens the overall taste profile.

Ingredient Quantities

• 2 cups glutinous rice (sticky rice)
• 1/2 cup Chinese sausage, sliced
• 1/4 cup dried shrimp, soaked and chopped
• 1/4 cup shallots, thinly sliced
• 1/4 cup mung beans, soaked
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 tablespoon fried shallots, for garnish
• Chopped cilantro, for garnish
• Chopped green onions, for garnish

Instructions

1. Wash the sticky rice in fresh water until the water runs clear. Let it soak in water for at least 3 hours before cooking. For best results, soak it overnight. After soaking, drain the rice and let it sit for about 15 minutes in the colander.

2. In a rice cooker, mix the drained sticky rice and soaked mung beans. Pour in enough water to just cover the rice and beans. Secure the lid and kick off the cooking cycle.

3. As the rice cooks, the vegetable oil should be heated in a pan on medium heat. The sliced shallots should then be added and sautéed until they are fragrant and a deep golden brown. The shallots should then be removed from the pan and set aside.

4. In the identical skillet, add the Chinese sausage, which you have sliced, and cook until it’s lightly browned. Toss in the chopped dried shrimp and continue to sauté for another 1-2 minutes. This mixture will be set aside once it reaches your desired doneness.

5. When the rice cooker signals that the rice is done, remove the lid and use a fork to fluff the rice. Stir in the shallots, Chinese sausage, and dried shrimp. Then serve.

6. In a small bowl, combine the soy sauce, oyster sauce, sugar, and salt. Pour this mixture over the rice.

7. Stir the rice gently and combine all components evenly, being careful not to mush the rice.

8. Shut the rice cooker and let the rice steep in the “warm” setting for 10-15 minutes to help meld the flavors.

9. Once the rice has rested, take off the lid and stir the rice gently but thoroughly just before serving.

10. Present the sticky rice savory on a platter, garnished with fried shallots, chopped cilantro, and green onions. Serve and savor while hot!

Equipment Needed

1. Large bowl (for washing and soaking rice)
2. Colander or strainer (for draining rice)
3. Rice cooker
4. Medium frying pan
5. Wooden spoon or spatula (for stirring)
6. Fork (for fluffing rice)
7. Small bowl (for mixing sauces)
8. Measuring cups
9. Measuring spoons
10. Platter (for serving)

FAQ

• Q: Can I use regular rice instead of glutinous rice?A: No, it is essential to use glutinous rice because it is required to obtain the sticky texture that Xoi Man is known for.
• Q: How long should I soak the rice and mung beans?A: For optimal results, soak the mung beans and rice for a minimum of 4 hours or overnight.
• Q: Can I substitute Chinese sausage with another type?One can indeed use different kinds of flavorful sausage, although this may change the true flavor of the dish.
• Q: How do I ensure the dried shrimp is ready for cooking?A: Place the dried shrimp in warm water for about 30 minutes; then dice and proceed with the recipe.

  Who is the intended audience for the cooking instructions?

• Q: Is it necessary to garnish with fried shallots and herbs?Garnishing can boost flavor and texture, but you can skip it if you’d prefer not to use it.
• Q: Can I add more vegetables to the recipe?Yes, you can add vegetables like peas or carrots for extra flavor and nutrition.

Substitutions and Variations

1/2 cup Chinese sausage, sliced: Use 1/2 cup of sliced, cooked bacon or ham instead.
1/4 cup dried shrimp, soaked and chopped: Use fresh shrimp in the same quantity for a taste that is never fishy and has a sweetness comparable to that of lobster.
1/4 cup shallots, thinly sliced: Use in place of 1/4 cup thinly sliced red onions.
1/4 cup mung beans, soaked: Substitute with 1/4 cup split peas, soaked.
2 tablespoons vegetable oil: Substitutable with 2 tablespoons sesame oil or olive oil.

Pro Tips

1. Soak the Rice Properly Ensure you soak the glutinous rice and mung beans separately for the recommended time or overnight. This helps achieve the perfect texture and allows the rice to cook evenly.

2. Even Sautéing When sautéing the shallots, ensure they are cooked to a deep golden brown for that rich, sweet flavor. They should not be burnt, so stir constantly to prevent uneven cooking.

3. Adjust Seasoning Taste the soy sauce and oyster sauce mixture before adding it to the rice. Depending on your preference, you can adjust the amount of sugar or salt for balance, or add a touch of sesame oil for extra aroma.

4. Gentle Mixing When combining all the ingredients with the cooked rice, use a rice paddle or fork to gently fluff and mix to avoid mushing the rice, maintaining its structure and texture.

5. Flavor Infusion Allow the mixed rice to rest in the “warm” setting of the rice cooker for a few extra minutes after adding the sauces. This resting period helps the flavors meld more thoroughly throughout the dish.