When I saw Dinomama's Castella Sponge Cake baked in rice cooker, I thought mine was the most under-utilised equipment in my household as it has always been cooking rice only. To learn more about what rice cooker can do, we decided to hold a 'Rice Cooker Recipe' contest. Check out my pinned post for contest details in Singapore Home Cooks.
I decided to make this glutinous rice with pork and mushrooms using the rice cooker at the last part of cooking instead of steaming it the usual way. Usually, I took about 45 mins to an hour of steaming and it's always unevenly cooked cos the sides will be dryer. Using the rice cooker did it in about 15-20 mins and cooks evenly! Here's my recipe.
Ingredients
2.5 cups of glutinous rice, rinsed and drained
3 tbsp dried prawns, rinsed and drained
6 dried mushrooms, retain water and sliced thinly
1 chinese sausage, sliced thinly
200gm pork fillet, sliced thinly and marinate with 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp light soya sauce, 1 tsp chinese wine, some pepper and salt.
4 cloves of garlic, minced
6 shallots, sliced thinly
1 stalk spring onion, sliced
2-3 tbsp caramel sauce
Method
- Using half cup of oil and small fire, fry shallots till golden brown
- Set aside fried shallots and leave its oil in the wok
- Add dried shrimps and dried mushrooms
- Fry till fragrant
- Add chinese sausage and garlic
- Fry till fragrant
- Add glutinous rice
- Stir fry and mix well
- Transfer to rice cooker
- Add water from dried mushrooms
- Top up with more water until the cooker's water level indication for 3 cups
- Lay pork fillet over the glutinous rice
- Switch on your rice cooker and let it cook
- Once the switch flips, fluff up the rice by stirring
- Add spring onions, fried shallots and caramel sauce
- Mix evenly
- Served warm
Notes
- Pork fillet can be replaced with boneless chicken leg
- The amount of oil to fry shallots is little so you have to stir consistently in small fire
