Pressure Cooked Glutinous Rice

Since I gotten my Philips Multi Cooker, I just loved how easy it is to make steam glutinous rice, one pot, quick and fast, no mess way of doing it.

So, for the benefit of those who are interested to do it with their pressure cooker, here is the step by step guide and hopefully it is clear enough.

Btw, the original recipe the traditional way is here.

Ingredients:

• 1kg glutinous rice (I uses the thai one this time), I didn't pre soak, but if you want, you can soak it for bout 10mins

• 2pcs of medium size shallots, chopped

• 2 cloves of chopped garlic

• 4 pieces of lap cheong (waxed sausage), cut to small slices (roughly 0.5cm each) 

• 8 pieces of chinese dried mushroom, soaked and cut to small slices

• 4-5 tbsp of minced pork
• 3pcs of dried scallop, soaked 
• 1 big handful of dried oyster, soaked

• 1 tsp of five spice powder

• 3 tbsp of oyster sauce
• 2 tbsp of dark soy sauce
• 1 tbsp of

• 1 tsp of salt

• 1/4tsp  of pepper

• 2 tbsp of oil
• roughly 4cups of water

• a big handful of chopped spring onion for garnishing

Steps:

1. Turn on the PPC and press the saute on high button. The original preset time should be 2mins but I had set it to 7mins. Let it heat up for bout 15-20seconds.
2. Pour in the oil and salute the shallots first. Once it is a little soft roughly 1-2mins, add in the chinese sausage and garlic. Stir it around for about 2mins and next add in the minced pork, dried scallop, oyster and mushroom. Stir fry for another 2mins.
3. Next add in all the seasoning and stir till it is even before adding in the rice to fry it for 2-3mins. 
4. Last, add in the water and make sure it is enough to be slightly above the rice level. 
5. Then press the rice mode, and cover the lid, valve at seal and cook just like how you cook your rice. This should take 14mins and 15mins for pressure release (this is estimate). And ready to serve... yum.

Enjoy!