This mushroom sticky rice is so simple and easy to make. Shiitake mushrooms adds an amazing umami flavor and lotus roots adds crunch to this family favorite.
As some one who grew up eating rice three times a day, I am very familiar with different varieties of Indian rice like sona masoori,ponni, basmati etc. In the recent few years, brown rice and jasmine rice has become a staple as well. However sticky rice is something I only consumed when I got take-out. As the pandemic set in, our take-outs has been considerably cut down. Hubby and I have been trying to make different dishes at home. Of course with a food blog, you don’t need too much encouragement to try out anything new!
Another big encouragement to cook at home for me personally is that I get to control what goes in. This matters a lot when you are a vegetarian. At times, it frankly gets tiresome having to search and find restaurants that serve vegetarian(or vegan!) dishes.Even then its always just one or two dishes that you can try 🙁 . When I cook though I get to choose my favorite produce and the best ingredients I can get my hands on. Also its extremely satisfying to make a vegetarian friendly version of a dish that I have been hankering to try. I have listed the ingredients used and the over view of how I made the dish below.So please read on!
Ingredients for the mushroom sticky rice
- Sticky rice
- Shiitake mushrooms
- Lotus root ( I used frozen)
- Soy Sauce
- White pepper
- Rice Vinegar
- Stir fry sauce
- salt to taste
The perfect base – getting the rice right
Getting the rice right is the most important part of this dish. You don’t want rice to be under done or mushy.The key to success with getting perfectly cooked sticky rice is the rice to water ratio. I have found this recipe from Amy & Jacky to be really good to cook the perfect sticky rice. I usually find 2 cups of dry sticky rice to be the perfect amount to serve 4 people for a rice main. Once the rice is done, just fluff it up and it is ready to mix in with the sauce and vegetables.
I have used mushrooms and lotus root for this mushroom sticky rice since they make a wonderful combination. Both are great at absorbing the flavors you add to them. Mushrooms are chewy and lotus root adds the crunch. If you have not used lotus root, it is a white colored rhizome of the lotus plant. It can be found in South and South East Asian stores either in the fresh produce or frozen sections. If using lotus root is not an option then try roasted chestnuts, pan fried bok choy, bamboo shoots or carrots.
Once the rice is in the instant pot, prepare and chop the veggies including onion, mushrooms, lotus root including the ginger and garlic. Heat a flat and wide pan. Pour in the oil and after 2-3 minutes, add the chopped onions, ginger and garlic. Saute after a couple of minutes and let it sit until the onion has lightly browned.
Now add the lotus roots and let it cook for 4-5 minutes. Season with a small amount of soy sauce and white pepper. Finally mix in the mushrooms and cook for a couple of minutes. We will add in the soy sauce/tamari, stir fry sauce, rice vinegar, salt, white pepper and some brown sugar. Let the vegetables cook and soak in the sauces for a couple of minutes.
We will finally mix in the fluffed sticky rice. Ensure that all the rice is coated well with the sauce since there is a tendency for the rice to clump. Finally we can top this with scallions, sesame oil and some toasted sesame seeds as well.
Mushroom Sticky Rice
- 2 cup Sticky rice washed and rinsed
- 4 cup Shitake mushroom cleaned and chopped
- 2 cup Lotus root I used frozen lotus root slices chopped
- 1 Large onion thinly sliced
- 5 cloves Garlic finely chopped
- 1/2 tbsp Ginger finely grated or chopped
- 1/3 cup Soy sauce or Tamari
- 1- 1 1/2 tsp Ground white pepper
- 2 tbsp Rice vinegar
- 1/3 cup Vegan stir-fry sauce
- 2 tbsp Cooking oil
- 3 stalks Scallions cleaned and chopped
- 1 tbsp Sesame Oil
- Salt if required
- Place the rinsed rice in a suitable sized steel bowl (make sure it can withstand pressure while cooking in instant pot- see recipe notes). Add 1 1/3 cup water to the bowl and ensure all the rice is submerged.
- Add 1 1/2 cups of water in the larger instant pot container itself and place the rice container in it. Pressure cook for 25 minutes and natural release for 7-8 minutes.
- While the rice is cooking, heat a large wok or flat pan at medium heat. Add 2 tbsp of cooking oil and wait until hot. Now add the onions, garlic and let it cook for 3-4 minutes.
- Now mix in the lotus root and let it cook until golden brown. Add the ginger, 2 tbsp of the soy sauce/tamari, 1/2 tsp of white pepper. Now add the mushrooms and let cook for a couple of minutes.
- Add the remaning soy and stir fry sauces, vinegar and white pepper. Mix well.
- Once the instant pot is safe to open, open lid and fluff up the rice. Mix in the rice with the stir fried vegetables. Add additional sauce and/or salt if required. Top with chopped scallions and sesame oil before serving hot.
- Other mushrooms can be used in place of shiitake mushrooms. Also if lotus root is not easily available, feel free to sub with tinned chestnuts, carrots or bamboo shoots.
- Use a steel container that is thick which should good enough to withstand the steam and pressure while cooking the rice.
- There are endless vegetable combinations you can use along with vegan protein alternatives.So feel free to experiment!
- Steamed broccoli or green beans with garlic would be a great side for this dish.