1) Glutinous Rice (Lo Mai; 糯米): It's a long-grain rice with solid pearl white color. It's sometimes labeled as Sweet Rice, Sticky Rice, or Thai Sticky Rice. It's not the same as white rice such as Jasmine rice, Calrose rice, basmati rice, or Nishiki rice. It’s also not the type of “sticky rice” some people use to make sushi rice.
2) Rinsing Rice: If you're rinsing the glutinous rice, make sure it's drained very well after rinsing. So it won't throw off the water to ingredient ratio.
3) Unsalted Chicken Stock Substitution: If you don’t have unsalted chicken stock, you can use cold water.
4) Best Cooking Time: The optimal cooking time depends on your stainless steel bowl’s size, thickness, and material. Be sure to check if the rice in the middle is fully cooked. If not, fluff the rice and pressure cook at High Pressure for another 5 minutes.
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Calories: 307kcal | Carbohydrates: 59g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 427mg | Potassium: 129mg | Fiber: 2g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg