Comments on: Instant Pot Chinese Sausage Rice (腊肠饭)

By: Holly

Holly — Thu, 05 Oct 2023 11:01:32 +0000

Easy! No burn issue at all! Pretty much followed recipe BUT used sushi rice as that was what I had. I also probably used more dried shitake mushrooms. The recipe called for 1/2 oz or about 8 dried mushrooms. I had 1/2 oz with only 2 mushrooms and it didn’t look like enough, so I used more! I was a bit concerned about it being too salty as I had never used the Chinese sausages before, so I did cut the salt half and I used kosher salt… that was enough salt for me as I was topping it with kimchi and Sriracha. Threw in frozen peas for a one pot meal… Look forward to trying some of your other recipes!

By: Maggie Zhu

Maggie Zhu — Sun, 24 Sep 2023 00:26:58 +0000

In reply to nicole. You can use a rice cooker if your rice cooker has brown rice setting. If your rice cooker only has regular setting, I would soak the rice for a few hours to overnight before adding to the pot.

By: nicole

nicole — Sat, 23 Sep 2023 15:28:08 +0000

can this work in a rice cooker

By: Andrea

Andrea — Wed, 17 May 2023 23:25:26 +0000

I have an IP-Duo, and the burn notice wouldn’t stop going off! I ended up chucking it all into a pot and on the stove on low heat for probably 30-40 minutes until the rice cooked through. Still tasty, though!

By: Nicole

Nicole — Fri, 14 Apr 2023 16:49:06 +0000

I made this recipe with brown sticky rice and, as I expected, it took much longer to cook. After 12 minutes (plus 5 for resting), it was very watery so I repeated for 15 minutes… 3 more times. For an additional 45 minutes to the 12 originally listed. The rice smells so strongly of mushroom that if I ever make this again, I would leave the mushroom liquid out. Maybe my shiitake mushrooms were more potent, but the earthiness is almost off putting. I also realize now that it makes 8 servings, so I will definitely be taking your recommendation and freezing some.

By: Maggie Zhu

Maggie Zhu — Thu, 02 Mar 2023 16:12:37 +0000

In reply to Rebecca. I've never tried making this recipe using regular sausage, but I think you can. I don't think you need extra soy sauce. However, since Chinese sausage is quite sweet, it does sweeten the rice a bit. I would add 1/2 teaspoon sugar to the mixture. But I think it's totally fine to skip the sugar as well, since the rice itself is quite savory.

By: Rebecca

Rebecca — Wed, 01 Mar 2023 16:43:04 +0000

Hi, Can I substitute regular non herbed sausages for the Chinese sausages as the only option ones I can find contain gluten and I’m coeliac? Would I need to add more soy sauce (I use tamari) or other flavours to keep the flavour profile? Thank you! X

By: Maggie Zhu

Maggie Zhu — Thu, 09 Feb 2023 15:57:34 +0000

In reply to Tina.

This is the Instant Pot I use: https://amzn.to/3Vgodma
The rice I used was a regular short grain sticky rice I got from H Mart. https://amzn.to/3PUop8r Mine has slightly different packaging but it is very similar to this one.
There are a few reasons would cause the burning message. I think this article might be helpful: https://kristineskitchenblog.com/instant-pot-burn/
For this recipe, it could be:
– The pot got too hot after sauteeing the food, and somehow the temperature didn’t drop enough after you add the liquid
– Some brown bits might still stuck on the pot after deglazing
– Not enough liquid (especially if you use medium grain sticky rice, which absorb more water)
If none of those are the causes, it could be that the soy sauce start to burn on the bottom during the cooking. Unfortunately I don’t see a great fix to this, since soy sauce also causes some degree of scorching on the pan’s bottom when you cook any type of rice. The only solution I can think of is, reduce the soy sauce (maybe to 1 tablespoon), and mix in more later once the rice is cooked.

By: Tina

Tina — Wed, 08 Feb 2023 19:57:02 +0000

In reply to Sue H..

Hi Sue and Maggie,

Do you mind sharing the sticky rice and pot that you use? I’ve tried this recipe and other recipes as well and continue to get the burn message =(. I don’t know what I am doing wrong as I follow the recipe to the T along with the suggested fixes. So I am assuming its the type of rice?? or pot?? I am using. I am determined to get my sticky rice fix!!

Thanks in advance, super appreciate it 🙂

Do you mind sharing the rice

By: Linda

Linda — Thu, 29 Dec 2022 01:34:51 +0000

In reply to Maggie Zhu. Thank you Maggie