Chinese eggplant recipe with instant pot Thai Sticky rice
Chinese eggplant recipe with Instant Pot Thai sticky rice - Picture this: A delightful fusion of flavors and textures awaits you with this incredible combination! We're talking instant pot sticky rice that are worthy of the best Thai restaurants combined with fried or grilled Chinese eggplant that makes an irresistible blend of flavors! The Chinese eggplant brings a sweet, delicate flavor and a tender, melt-in-your-mouth texture along with the homemade sticky rice flavor infused sweetness. As you savor each bite, you'll experience a delightful contrast between the silky-smooth eggplant of the delicious eggplant dish and the perfectly sticky Thai rice.
Ingredients
Authentic sticky rice recipe Ingredients: Instant Pot
- 2 cups Thai sticky rice also known as glutinous rice
- 2 cups water -
- ½ teaspoon salt
- Optional toppings: Fresh mango slices toasted sesame seeds, coconut flakes
Chinese eggplant recipe
- 2 Chinese eggplants long and slender variety
- 3 tablespoons soy sauce - light soy sauce or dark soy sauce work equally well. For a gluten free option use tamari sauce
- 2 tablespoons rice vinegar or black vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon sesame oil or other vegetable oil
- 2 cloves garlic minced, or use a chili garlic sauce to season the eggplant cutlets
- 1 tablespoon grated ginger
- 2 green onions thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds for garnish optional
- Fresh cilantro for garnish optional
Instructions
How to make the best instant pot sticky rice Instructions:
- Rinse the sticky rice grains under cold water until the water runs clear. Drain the rice and let it sit for about 15-30 minutes to allow it to absorb some water.
- In the inner pot of your Instant Pot, add the rinsed sticky rice, water, and salt. Stir gently to ensure the rice is evenly submerged. (for coconut rice substitute the water with coconut milk, or use half coconut milk or coconut cream and half water).Close the lid of the Instant Pot and set the vent to the sealing position.
- Select the "Manual" or "Pressure Cook setting" function and set it to high pressure. Set the cooking time to 20 minutes.
- Once the cooking time is complete, allow for natural release of pressure for about 10 minutes. Afterward, carefully release any remaining pressure by moving the vent to the venting position.Open the Instant Pot lid and fluff the sticky rice with a fork or a rice paddle. Let it sit for a few minutes to cool and further absorb any excess moisture.
- Serve the sticky rice warm and enjoy it with your choice of toppings such as fresh juicy mango slices (for delicious Thai mango sticky rice), toasted sesame seeds, or coconut flakes.
How to make the best Chinese eggplant recipe Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.Wash and dry the Chinese eggplants. Slice them into thin rounds, about 1/4 inch thick.
- In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup or agave nectar, sesame oil, minced garlic, grated ginger, and half of the sliced green onions.Place the eggplant slices in a large mixing bowl. Pour the marinade over the eggplant and gently toss to coat all the slices. Let them marinate for about 15 minutes to absorb the flavors.
- While the eggplant is marinating, in a small bowl, mix the cornstarch and water together to create a slurry. Set it aside.Arrange the marinated eggplant slices in a single layer on the prepared baking sheet. Reserve the marinade for later use.Bake the eggplant in the preheated oven for about 20-25 minutes, or until they are tender and slightly browned.
- Meanwhile, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat. Add the cornstarch slurry to the saucepan and stir continuously until the sauce thickens.Once the eggplant slices are done baking, remove them from the oven. Pour the thickened sauce over the eggplant, ensuring all slices are coated.Garnish with sesame seeds and the remaining sliced green onions. If desired, add some fresh cilantro for an extra burst of flavor.
Notes
How to make the Thai sticky rice recipe in a crockpot
To make Thai sticky rice in a crockpot, you can follow these steps:
Thai sticky rice crockpot Ingredients:
- 2 cups Thai sticky rice
- 2 cups water
- 1/2 teaspoon salt
- Optional: Banana leaves or parchment paper
How to make Thai sticky rice in a crockpot Instructions:
1. Rinse the sticky rice under cold water until the water runs clear. Drain the rice well.
2. Place the rinsed and drained sticky rice in the crockpot.
3. Add 2 cups of water to the crockpot along with 1/2 teaspoon of salt. Stir gently to combine.
4. If using banana leaves or parchment paper, cut them into pieces large enough to cover the rice. Place the leaves or paper on top of the rice, creating a layer that covers the surface.
5. Place the lid on the crockpot and cook on low heat for about 2-3 hours. The cooking time may vary depending on your crockpot, so keep an eye on the rice.
6. After the cooking time, remove the lid and carefully remove the banana leaves or parchment paper. Fluff the sticky rice gently with a fork to separate the grains.
7. The Thai sticky rice is now ready to be served as a delicious side dish or with your favorite Thai dishes.
Note: Cooking sticky rice in a crockpot may take longer compared to using a traditional steamer or an Instant Pot. The cooking time can vary depending on your crockpot's temperature and the specific brand of sticky rice you're using. It's important to monitor the rice and adjust the cooking time as needed.
Enjoy your homemade Thai sticky rice prepared in the crockpot!
Easy way to make Thai Sticky rice in a rice cooker
To make Thai sticky rice in a rice cooker, you can follow these steps:
Thai sticky rice in rice cooker Ingredients:
- 2 cups Thai sticky rice
- 2 cups water
- 1/2 teaspoon salt
- Optional: Banana leaves or parchment paper
How to make Chinese sticky rice in a rice cooker Instructions:
1. Rinse the sticky rice under cold water until the water runs clear. Drain the rice well.
2. Place the rinsed and drained sticky rice in the rice cooker.
3. Add 2 cups of water to the rice cooker along with 1/2 teaspoon of salt. Stir gently to combine.
4. If using banana leaves or parchment paper, cut them into pieces large enough to cover the rice. Place the leaves or paper on top of the rice, creating a layer that covers the surface.
5. Close the lid of the rice cooker and select the "Sticky Rice" or "Glutinous Rice" setting if available. If your rice cooker doesn't have a specific setting for sticky rice, use the regular "Cook" or "White Rice" setting.
6. Let the rice cooker do its job and cook the rice according to the manufacturer's instructions. It usually takes about 30-40 minutes for the sticky rice to cook.
7. Once the rice cooker completes the cooking cycle, let the rice sit in the cooker for an additional 10-15 minutes. This allows the rice to steam and become extra sticky and tender.
8. After the resting time, remove the banana leaves or parchment paper and fluff the sticky rice gently with a fork to separate the grains.
9. The Thai sticky rice is now ready to be served as a delicious side dish or with your favorite Thai dishes.
Note: The cooking time and water ratios may vary slightly depending on your rice cooker model. It's always best to follow the instructions provided by the manufacturer for your specific rice cooker.
Enjoy your homemade Thai sticky rice prepared in the rice cooker!