• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Index
  • Newest
  • Sichuan
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Index
    • Newest
    • Sichuan
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pantry

    Chinese Sticky Rice with Ribs (Lo Mai Fun)

    Last Modified: September 28, 2018 by Elaine| 15 Comments

    Jump to Recipe

    Savory steamed Chinese sticky rice with ribs (Rib Lo Mai Fun), yielding well flavored sticky rice with juicy and tender ribs.

    The weather drops a lot recently in my city. So we use our steamers more frequently. I have found an extremely easy way to prepare a warm sticky rice with ribs. After absorbing the rib sauces, the rices have a perfect softness and well balanced flavor while ribs, in addition to the original marinating taste, obtain a small touch of rice aroma.

    Chinese sticky rice with ribs

    Chinese sticky rice with ribs

    Chinese sticky rice with ribs

    Ingredients

    1 cup sticky rice (糯米), around 200g
    200g ribs, 4cm sections
    5 dried shiitake mushrooms, hydrated and cut into small strips
    Seasonings
    a small pinch of salt
    ½ tablespoon light soy sauce
    1 teaspoon dark soy sauce
    1 tablespoon oyster sauce
    ⅛ teaspoon sugar
    1 thumb ginger
    ½ tablespoon sesame oil
    ½ tablespoon Chinese cooking wine
    Sauce and Garnishing
    ½ tablespoon oyster sauce
    1 /2 tablespoon light soy sauce
    1 tablespoon sesame oil
    Chopped scallion

    Instructions

    Rinse the sticky rice and then soak with enough cold water at the previous night. Room temperature in winter and fridge in summer.

    Soak the ribs with cold water for around 30 minutes. Change clean water once and then drain with kitchen paper. Add all the seasonings sauces and ginger except sesame oil. Mix well. Cover with plastic wrapper and marinate overnight. Fridge in hot days.

    Line the steamer with a clean gauze (I use dried lotus leaf). Drain the sticky rices completely and spread them on the lined steamer. Mix sesame oil with the ribs and then place on the sticky rice one by one. Then sprinkle the hydrated shiitake mushroom strips. 

    Chinese steamed sticky rice with ribs

    Set up the steamer and steam for around 1 hour over slow to medium fire after boils. I usually make a broth or stock along with the steamed rice. Note: if you do not want to steam them, you can place all the ingredients in a rice cooker and cook as normal rice. The sticky rice will be softer and much watery. 

    Chinese sticky rice with ribs

    In a small bowl, mix light soy sauce, oyster sauce and sesame oil well. Drizzle the sauce over the rice. Serve with scallions as garnishing.

    Chinese sticky rice with ribs

    Chinese sticky rice with ribs

    Although this is quite yummy, do not eat too much once. Usually I serve each person in my family one small bowl of this and match with other greens and soups. Sticky rice needs longer time to digest.

    🧾Recipe

    Chinese Sticky Rice with Ribs

    Elaine
    Steamed sticky rice with ribs
    5 from 1 vote
    Print Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course staple
    Cuisine Chinese
    Servings 4
    Calories 409 kcal

    Ingredients
      

    • 1 cup sticky rice , around 200g
    • 200 g ribs , 4cm sections
    • 5 dried shiitake mushrooms , hydrated

    Seasonings

    • a small pinch of salt
    • ½ tbsp. light soy sauce
    • 1 tsp. dark soy sauce
    • 1 tbsp. oyster sauce
    • ⅛ tsp. sugar
    • 1 thumb ginger
    • ½ tbsp. sesame oil
    • ½ tbsp. Chinese cooking wine

    Sauce and Garnishing

    • ½ tbsp. oyster sauce
    • ½ tbsp. light soy sauce
    • 1 tbsp. sesame oil
    • Chopped scallion

    Instructions

    • Rinse the sticky rice and then soak with enough cold water at the previous night. Room temperature in winter and fridge in summer.
    • Soak the ribs with cold water for around 30 minutes. Change clean water once and then drain with kitchen paper. Add all the seasonings sauces and ginger expect sesame oil. Mix well. Cover with plastic wrapper and marinate overnight. Fridge in hot days.
    • Line the steamer with a clean gauze (I use dried lotus leaf). Drain the sticky rices completely and spread them on the lined steamer. Mix sesame oil with the ribs and then place on the sticky rice one by one. Then sprinkle the hydrated shiitake mushroom strips.
    • Set up the steamer and steam for around 1 hour over slow to medium fire after boils. I usually make a broth or stock along with the steamed rice. Note: if you do not want to steam them, you can place all the ingredients in a rice cooker and cook as normal rice. The sticky rice will be softer and much watery.
    • In a small bowl, mix light soy sauce, oyster sauce and sesame oil well. Drizzle the sauce over the rice. Serve with scallions as garnishing.

    Nutrition

    Calories: 409kcalCarbohydrates: 44gProtein: 12gFat: 20gSaturated Fat: 7gCholesterol: 37mgSodium: 942mgPotassium: 240mgFiber: 2gVitamin C: 0.5mgCalcium: 10mgIron: 1.7mg
    Keyword ribs, Sticky Rice
    Tried this recipe?Mention @ChinaSichuanFood

    Chinese sticky rice with ribs

    Chinese sticky rice with ribs

    Enjoy! If you make one of my recipes, you can use hot tag @chinasichuanfood on instagram and let me know. Thanks for visiting. If you are a sticky rice lover as me, check the following recipes too.

    • Fermented Sticky Rice (Jiu Niang)
    • Siu Mai Recipe (Shao Mai) with Sticky Rice
    • Stuffed Lotus Root with Sticky Rice
    • Small Sticky Rice Balls over Mango Smoothie
    • Thai Sticky Rice Recipe with Mango
    • Glutinous Rice Ball with Crushed Peanuts
    • Sticky Rice Balls–Nuomici

    More Pantry

    • pork floss|chinasichuanfood.com
      Pork Floss - Meat Floss
    • types of Chinese noodles|chinasichuanfood.com
      Types of Chinese Noodles
    • Glutinous rice flour|chinasichuanfood.com
      Glutinous rice flour - Sticky rice flour
    • rock sugar|chinasichuanfood.com
      Rock Sugar- The Most Popular Chinese Dessert Sweetener.

    Reader Interactions

    Comments

    1. Andreas

      November 26, 2016 at 6:13 am

      Hi Elaine,

      is that the same "sticky rice" you use in the "Thai Sticky Rice Recipe with Mango"?

      Or maybe you could do an extra article on rice perhaps? See the standard rice I get here in the supermarket is parboiled long grain rice.

      In the Asian grocery stores I get mainly rice of Thai origin, ie long grain fragrant rice, short grain glutinous / sticky rice and some mid/short grain variant labeled "Sushi Rice" (even though it's from Thailand, too and not from Japan). I have seen packages labeled "broken rice" but I don't know what that means or what I should use it for.

      Then there is Basmati Rice, Italian or Spanish short grain (which is somewhere in between the glutinous and the "Sushi rice") and some other French long grain variants. But I don't think that is what you use.

      So even though this might seem obvious to you, I'm sometimes a little bit lost on which rice to use...

      Reply
      • Elaine

        December 02, 2016 at 8:28 am

        Hi Andreas,
        It is a great suggestion to introduce rices used in Chinese cuisine. I will draft it in following days.
        It is ok to use Thai style sticky rice in almost every sticky rice recipe on my blog. I use lots of Thai sticky rice too.
        Pre-boiled rice and broken sticky rice is known as 阴米 in Chinese. It is mainly used for congee or porridge. So they are not the ones.
        Both short and long grain rice can be used for this recipe. I use long sticky rice from Thailand.
        Sushi rice is a kind somewhere between normal rice and sticky rice. It is less glutinous than sticky rice.

        Reply
    2. Ngan Nguyen

      November 30, 2016 at 9:26 am

      OMG your blog is amazing!! Thanks for the work and effort put into this. I will be your loyal supporter from today lol!

      Reply
      • Elaine

        November 30, 2016 at 7:10 pm

        Thanks, Ngan Nguyen. I'm very happy that you love those recipes!

        Reply
    3. Denny Li

      December 05, 2016 at 12:49 am

      Did the prep yesterday and made it for brunch this morning. So easy and so good. Much, much better than another very popular sticky rice recipe on the Internet. My kids loved it and I'm definitely making this again. Only alteration I made was to add some sugar to the finishing sauce and to steam it on a splatter screen since I couldn't find my cheesecloth and I don't have any lotus leaves.

      Thank you for another great recipe!

      Reply
    4. Heng Ang

      December 10, 2016 at 7:18 am

      Morning Elaine, I am going to cook this meal today. Without any meats, just vegetables, any suggestion for the vegan Elaine? thanks
      Best Regards.

      Reply
      • Elaine

        December 10, 2016 at 2:21 pm

        Hi Heng,
        If you plan to make use only vegetables, I highly recommended using sweet potatoes or pumpkin.

        Reply
    5. Michele Ooi

      May 23, 2017 at 3:34 pm

      Hi Elaine,

      I've just came across this recipe of yours. May I know need to give a quick drench of hot water on the lotus leaf?

      Reply
      • Elaine

        May 23, 2017 at 9:14 pm

        No. Just wash them before using, lotus leaf is quite clean.

        Reply
    6. Nancy Perine

      July 23, 2019 at 4:04 pm

      Hello! I had so much fun cruising around your website/blog. Your recipe for Chinese Sticky Rice With Ribs caught my eye. I actually had all the ingredients on hand except for the shitake mushrooms. Our friendly grocery store just a couple blocks away was able to fix me right up with the fresh shitakes. When I lived in Washington state, we used to go wild mushroom hunting in the fall and spring. We almost always found a nice bunch of shitake mushrooms. I also had some sticky rice left over from dinner the night before. We had friends over for dinner and we all loved the dish. Thanks for sharing!

      Reply
      • Elaine

        July 24, 2019 at 7:35 am

        Nancy,
        Your description of wild shitake mushroom rice makes me mouthwatering. I am on a holiday in a large mountain. And there are lots of wild mushrooms. Sometimes, we add them into plain steamed rice too. Or other time, we make a yummy soup out of it. Very yummy and comforting.

        Reply
    7. So-Young

      November 15, 2020 at 2:59 pm

      5 stars
      This is one of the best fried rice so far 😀

      Reply
      • Elaine

        November 15, 2020 at 8:01 pm

        Thank you, dear!

        Reply
    8. Joanne

      April 08, 2021 at 4:04 am

      Are you adding the seasonings just to the ribs? The directions are a bit unclear to me. Do you:
      1. Soak the sticky rice overnight
      2. Soak the ribs 30 minutes and marinate just the ribs while the rice stays separate
      3. Cook the next day

      Or do you: (Option 2):
      1. Soak the sticky rice overnight
      2. The next day, soak your ribs and then mix the seasonings over the ribs and the sticky rice, then marinate overnight?
      3. Cook the next day

      Reply
    9. Ken

      August 08, 2021 at 1:51 pm

      Tuyệt vời.... bạn có thể làm món bean curd with taro

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi Welcome

    Hi welcome to my little corner where I sharing authentic and easy to follow Chinese recipes. Don't be limited by the site name. Know me more from About Page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • scallion pancakes|chinasichuanfood.com
      Scallion Pancakes (Cong You Bing)
    • mapo tofu|chinasichuanfood.com
      Mapo Tofu Recipe- Ma Po Tofu
    • boba pearls |chinasichuanfood.com
      How to Make Boba Pearls at Home -Tapioca Pearls
    • twice cooked pork belly|chinasichuanfood.com
      Twice Cooked Pork--Szechuan Pork Stir Fry
    • red braised pork belly|chinasichuanfood.com
      Red Braised Pork Belly —Hong Shao Rou
    • pork and mushroom stir fry|chinasichuanfood.com
      Pork and Mushroom Stir Fry

    Find Recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ChinaSichuanFood.com | All Rights Reserved