Taiwanese Rice Cooker Sticky Rice with Pork & Shiitake

Taiwanese youfan, or savory sticky rice, is a celebratory dish of glutinous rice tossed with pork, shiitake mushrooms, dried shrimp, and fragrant fried shallots. This rice cooker version keeps the familiar savory, chewy character while making the rice easier to cook evenly; Taiwanese households have their own variations, so the additions can be adjusted to taste.

Ingredients

3 cups (600 g) uncooked glutinous rice, also called sweet rice or sticky rice
6 dried shiitake mushrooms (about 20 g)
1 oz (28 g) dried shrimp, optional but traditional in many versions
8 oz (225 g) ground pork
3 medium shallots (about 150 g), thinly sliced
2 tablespoons (30 ml) neutral oil, such as canola oil
2 cloves garlic (about 10 g), finely chopped
2 tablespoons (30 ml) light soy sauce
1 tablespoon (15 ml) dark soy sauce
1 tablespoon (15 ml) Chinese rice wine or dry sherry
1 teaspoon (5 ml) toasted sesame oil
1/2 teaspoon (1 g) white pepper
1/4 teaspoon (1 g) fine salt, or to taste
1 1/2 cups (355 ml) low-sodium chicken stock or water
2 scallions (about 30 g), thinly sliced, for serving
1 tablespoon (8 g) toasted sesame seeds, optional, for serving

Instructions

Soak the rice. Rinse the glutinous rice in a bowl of cool water, gently swishing it until the water looks less cloudy; drain and repeat two or three times. Cover the rinsed rice with plenty of fresh water, cover the bowl, and refrigerate for 4 hours. This soaking time helps the grains cook through without needing excess liquid. Drain thoroughly in a sieve for about 10 minutes before cooking. Do not leave soaked rice at room temperature for hours.
Soften the mushrooms and shrimp. While the rice soaks, cover the dried shiitakes with 1 cup (240 ml) hot water in a heatproof bowl. Set aside for 25 minutes, or until pliable. If using dried shrimp, rinse it briefly and soak it in a separate small bowl of warm water for 10 minutes, then drain. Lift the mushrooms from their soaking liquid, squeeze them gently over the bowl, remove and discard the tough stems, and slice the caps. Strain the mushroom liquid through a fine sieve or a coffee filter to remove grit; measure out 1/2 cup (120 ml) to use with the stock. If you do not have enough, top it up with stock or water.
Brown the pork safely. Heat the neutral oil in a large skillet over medium heat. Add the sliced shallots and cook for 5 to 7 minutes, stirring often, until soft and golden at the edges. Add the ground pork and break it into small crumbles. Cook, stirring, until no pink remains and a food thermometer confirms it has reached 160°F (71°C), the USDA FSIS safe minimum for ground meat. Do not rely on color alone. If the skillet is crowded, cook the pork in batches so it browns rather than steams.
Season the topping mixture. Add the garlic, sliced mushrooms, drained shrimp, light soy sauce, dark soy sauce, rice wine, sesame oil, white pepper, and salt to the skillet. Stir for about 2 minutes, scraping up the browned bits. Pour in the reserved mushroom liquid and cook for another 2 minutes. The mixture should be aromatic and glossy, not dry; turn off the heat while you prepare the cooker.
Load the rice cooker. Put the drained rice in the cooker bowl and spread it into an even layer. Spoon the pork-and-mushroom mixture over the rice, then pour in the stock or water. Scrape in all the flavorful liquid from the skillet. Give the contents one gentle stir to distribute the topping without packing down the grains. The liquid should be close to the level of the rice mixture; avoid adding extra water just because the rice looks exposed.
Cook and rest. Close the lid and run the regular white-rice or glutinous-rice program, if your cooker has one. A typical cycle takes about 35 to 40 minutes, though cookers vary. When the cooker switches to warm, leave the lid closed for 10 minutes so steam finishes softening the grains. If the rice is still firm after resting, sprinkle 2 tablespoons (30 ml) hot water over it, close the lid, and run a short additional cook or keep-warm period until tender.
Fluff and serve. Use a rice paddle or broad spoon to turn the rice from the bottom upward, folding the pork and mushrooms through without mashing the sticky grains. Taste and add a little more soy sauce or white pepper if needed. Scatter with scallions and sesame seeds, then serve hot.

Tips

Drain the rice well. Water clinging to soaked grains changes the cooker’s liquid balance. Let the rice sit in a sieve for the full draining time, and measure the stock rather than pouring freely. If your cooker tends to make sticky rice very soft, begin with 1 1/3 cups (315 ml) stock and add a splash after cooking only if the center is underdone.

Use the mushroom soaking liquid carefully. It adds savory depth, but dried mushrooms can carry grit. Strain the liquid before measuring it, and leave the final sediment behind. If you skip dried mushrooms, use 1 cup (150 g) sliced fresh shiitake and replace the soaking liquid with stock; the result will be less concentrated and a little less earthy.

Adjust for your cooker. Rice cooker cups are often smaller than standard US measuring cups. The recipe quantities use standard US cups, so measure the rice and liquid with the same standard cup rather than relying on the cooker’s cup marks. If your appliance has a sticky-rice setting, use it; otherwise the regular white-rice cycle is a sensible starting point.

Choose convenient swaps. If dried shrimp is difficult to find or unsuitable, leave it out or use an extra 2 oz (55 g) shiitake mushrooms. The dish will lose the shrimp’s briny, seafood-like savoriness. Chinese rice wine can be replaced with dry sherry; for an alcohol-free version, use stock instead, knowing the flavor will be slightly less fragrant.

Serving Suggestions

Youfan is filling enough to serve as a main dish, especially with a simple vegetable side. Pair it with blanched or stir-fried leafy greens, such as bok choy or Chinese broccoli, and a light soup. A small dish of pickled mustard greens or cucumber adds a crisp, tangy contrast to the rich rice. Offer extra soy sauce and white pepper at the table, but taste before adding either because the pork mixture is already seasoned.

For a family-style meal, spoon the rice into a warm serving bowl and garnish just before bringing it to the table. The scallions keep their fresh bite this way, and the sesame seeds stay aromatic. For lunch portions, serve a moderate scoop alongside vegetables rather than packing the rice tightly; a loose scoop is easier to reheat evenly. You can also shape warm rice lightly in a small bowl and turn it onto a plate, but avoid pressing hard, which can make the grains dense.

Variations

Make it without pork. Omit the ground pork and add 8 oz (225 g) sliced fresh mushrooms or 1 cup (150 g) diced firm tofu, browned in the skillet. Use vegetable stock if you want the entire dish to be vegetarian, and check that the soy sauce and any packaged fried shallots suit your needs. The tofu version is milder, so a little extra white pepper or soy sauce can help balance it.

Use fresh shallots or packaged fried shallots. Slowly cooking fresh shallots gives the oil and rice a sweet, rounded aroma. For a quicker option, use 1/2 cup (25 g) packaged fried shallots: add half to the topping mixture near the end and reserve the rest for garnish. Packaged shallots are often salted, so reduce or omit the recipe’s added salt until you taste the finished rice.

Add another classic texture. Some home versions include Chinese sausage, dried scallops, or chestnuts. For a simple addition, brown 4 oz (115 g) thinly sliced Chinese sausage with the pork and drain excess fat if there is a lot. Dried scallops should be soaked until soft and shredded; their soaking liquid can replace an equal amount of mushroom liquid. These additions make the rice saltier and richer, so use low-sodium stock and taste before serving.

Try a less sticky texture. For rice that separates more easily, replace 1 cup (200 g) of the glutinous rice with 1 cup (185 g) long-grain rice. Keep the total dry rice volume at 3 cups, but check your cooker’s liquid guidance because the mixed grains may need slightly different absorption. The result will be less chewy than classic glutinous-rice youfan, but still carries the same savory topping.

Storage and Reheating

Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Keep them covered and use within 3 to 4 days. For longer storage, freeze portions in airtight containers for up to 2 months for best texture. Thaw overnight in the refrigerator, or reheat from frozen with a little extra water.

For microwave reheating, place a serving in a microwave-safe bowl, sprinkle with 1 to 2 teaspoons (5 to 10 ml) water, cover loosely, and heat in short intervals, stirring once so the center warms evenly. On the stovetop, warm the rice in a covered skillet over low heat with a splash of water, turning gently until hot. Reheat leftovers to 165°F (74°C), as checked with a food thermometer, and only reheat the portion you plan to eat. Do not leave cooked rice sitting at room temperature; cool and refrigerate it promptly.

Frequently Asked Questions

Can I make Taiwanese sticky rice without soaking it? Soaking is strongly recommended for this recipe because it helps the glutinous rice cook evenly in a standard rice cooker. Without soaking, the outside may turn soft before the centers are tender, and the rice may need a different amount of liquid and a longer cycle. If you cannot wait, use a cooker’s tested sticky-rice program and follow its instructions for unsoaked rice rather than assuming the same timing will work.

Can I use regular rice instead of glutinous rice? Regular short-grain or long-grain rice will cook, but it will not have the characteristic chewy, cohesive texture of youfan. Short-grain rice is a closer textural substitute than long-grain, though still less sticky. If using regular rice, follow the cooker’s normal water ratio for that rice and expect a more separate, pilaf-like result.

Why is my rice crunchy or wet after the cycle? Crunchy rice often means it was not soaked long enough, the liquid was under-measured, or the cooker ended before the grains finished steaming. Sprinkle on a small amount of hot water and cook briefly again. Wet rice may have been insufficiently drained or may have received too much stock; leave it on warm with the lid slightly ajar for a few minutes, then fluff gently. Cooker models differ, so note the adjustment that works for yours.

Can I prepare the ingredients ahead? Yes. Soak the rice covered in the refrigerator for up to 8 hours, then drain it just before cooking. The cooked pork-and-mushroom mixture can be refrigerated separately for up to 2 days; cool it promptly and reheat it until steaming before combining with the rice and stock. Avoid assembling raw soaked rice and liquid in the cooker and leaving it unrefrigerated before the cycle starts.

Is this the same as Taiwanese oil rice? Youfan is often translated as Taiwanese oil rice or savory sticky rice. The name reflects the fragrant, seasoned rice, but recipes vary by household and occasion. Some use pork belly, more dried seafood, or additional garnishes, while others keep the ingredient list simple. This version uses ground pork for convenient, even cooking and a rice cooker for the rice.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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