Naw Mai Fan 糯米飯

or, Lo Mai Fan, Nuo Mai Fan, Cantonese Sticky Rice.

I have used this recipe more times than my mother’s recipe. Such a statement should never be uttered (blasphemy!) but I must. This recipe requires 8 hours of soaking the rice before simply throwing everything together and pressing a button on a rice cooker. My mom’s method requires no soaking for 8 hours, and simply cooking the rice in the microwave before stir frying in a wok. So, both methods have short cuts, but which one you prefer depends on your type of laziness. If I forget to soak my rice overnight, I use my mom’s method. If I do remember to soak the rice, I use the rice cooker method.