Description
This Chinese sticky rice recipe features mushrooms and scallions for a savory, comforting, and hearty family meal. It combines restaurant-quality taste with surprising ease, perfect for healthy eating goals.
Ingredients
- 2 cups (400g) glutinous rice (sweet rice)
- 1 oz (28g) dried shiitake mushrooms
- 1 bunch (about 6–8 stalks) fresh scallions
- 0.25 cup (60ml) low-sodium soy sauce
- 2 Tbsp (30ml) oyster sauce (or vegetarian mushroom sauce)
- 1 Tbsp (15ml) sesame oil
- 4 cloves garlic
- 1-inch piece ginger
- 2 Tbsp (30ml) neutral cooking oil (e.g., avocado oil)
- 2.5 cups (600ml) water or broth, plus reserved mushroom liquid
- Optional additions: 1 Tbsp dried shrimp
- Optional additions: 0.25 cup chopped rehydrated chestnuts
Instructions
- Prep the Rice: Rinse 2 cups glutinous rice thoroughly under cold running water until the water runs clear. Soak the rinsed rice in 4 cups of water for 2-4 hours (or overnight for best results). Drain well through a fine-mesh sieve.
- Prep Aromatics and Mushrooms: Rehydrate 1 oz dried shiitake mushrooms in hot water for 20-30 minutes until soft. Reserve the flavorful soaking liquid. Squeeze excess water from mushrooms and slice them thinly. Chop 1 bunch scallions, separating white and green parts. Mince 4 cloves garlic and a 1-inch piece of ginger until very fine.
- Sauté the Base: Heat 2 Tbsp cooking oil in a large wok or 10-inch skillet over medium-high heat until shimmering. Add the minced garlic, ginger, and white parts of the scallions; cook for about 1 minute until highly fragrant.
- Build Flavor: Add the sliced rehydrated mushrooms (and any optional dried shrimp or chestnuts) to the pan. Sauté for 3-5 minutes, stirring occasionally, until they start to brown slightly and develop deeper umami notes.
- Combine and Season: Add the drained glutinous rice to the pot with the sautéed aromatics and mushrooms. Stir well for about 1 minute to coat every grain with the aromatic oils. Pour in 0.25 cup soy sauce, 2 Tbsp oyster sauce, and 1 Tbsp sesame oil. Mix gently but thoroughly, ensuring everything is well combined.
- Cook the Rice: Add 2.5 cups of the reserved mushroom soaking liquid and/or broth to just cover the rice. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover the pot tightly, and simmer for 20-25 minutes until perfectly cooked.
- Finish and Rest: Remove the pot from heat, keeping the lid tightly on. Let it rest, undisturbed, for 10 minutes. This allows the rice to steam further and become perfectly tender and fluffy.
- Garnish and Serve: Gently fluff the sticky rice with a fork, breaking up any clumps. Stir in the green parts of the scallions for a fresh burst of color and flavor. Serve hot as a satisfying centerpiece.
Notes
Ensure you soak the rice for 2-4 hours for proper texture; skipping this step can lead to unevenly cooked or hard grains. Using hot broth speeds up the initial boil and adds more depth of flavor. For a gluten-free option, use tamari instead of soy sauce. A vegetarian mushroom sauce can replace oyster sauce for plant-based diets. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1.5 cups (about 150 g)
- Calories: 400 calories
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 5 mg