No Mi Fan (糯米饭 ) without a steamer (Chinese Sticky Rice)

January  8, 2015
0 Ratings
  • Serves 4
Author Notes

Typically this is made with a steamer. If you have a steamer, simply steam the no mi fan with no seasonings, then proceed to cook the sausage / mushrooms with the steamed sticky rice until combined. When I first moved to Boston, I did not have a steamer, but I had a deep and urgent craving for sticky rice. Good news - there is a way to do this. It's a little bit like steaming but without an actual steamer. Also, measurements are approximate - do a taste test to see the saltiness you prefer. I grew up learning how to cook not in measurements, but by feel, so I apologize if it's too rough an estimate! Step by step photos on the blog! —Betty

What You'll Need
  • Sauce
  • 1/3 cup shaoxing wine
  • 4 tablespoons dark soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons sesame oil
  • 2 dashes white pepper
  • 1 teaspoon salt
  • Sticky Rice
  • 3 cups sticky rice, soaked overnight
  • 5 Chinese pork sausages, cut into diagonal lengths
  • sesame oil, for frying
  • 3 stalks scallion, white parts cut thinly, green parts cut diagonally and reserved for garnish
  • 1 cup shiitake mushroom, sliced
  • 1 cup reserved mushroom water
  • 4 cloves garlic, minced finely
  • 1 cup chicken stock
  1. Prepare beforehand: soak rice in cold water (1″ above rice) overnight. Soak shiitake mushrooms in warm water for an hour. Drain mushrooms and squeeze out excess liquid. Reserve 1 cup mushroom water for later.
  2. Toss all ingredients for the sauce in one bowl and mix.
  3. Heat up sesame oil in wok. Cook garlic and white parts of scallion. Add sausage and cook for 1-2 minutes. Add mushrooms and cook for another 1-2 minutes. Add the sauce, mix, and remove from heat. Pour drained rice into wok and mix. Transfer mixture to a heavy-bottomed pot. I used a Dutch oven. A steamer or a stockpot would work as well. Add chicken broth and mushroom water.
  4. Bring to a boil, reduce, and simmer, covered, for 25 minutes. After 25 minutes, check, mix, and if there are still uncooked rice, cook a little more. Taste it, and add more salt or soy sauce to adjust. Once rice seems cooked through, remove from heat and let sit, covered, for another 10-15 minutes.
  5. To finish, add green parts of scallions and mix.

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betty is a food blogger and wedding photographer based in Boston, MA.

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