Asian Sticky Rice

Name: Asian Sticky Rice
Prep time: 3 h
Cook time: 45 min
Yield: 8 serving
Ingredients: 3 cups short-grain glutinous or "sweet" rice; 1 cup dried shitake mushrooms; 1 TB vegetable oil; 1 TB finely minced; ½ cup thinly sliced scallions; ⅓ cup Chinese rice wine; 4 TB Regular soy sauce; 3 TB Asian Oyster Sauce; 4 tsp Asian pure sesame oil; ½ tsp white pepper; 2 ⅓ cups reduced-sodium chicken broth; ½ lb ground turkey; 2 TB Chinese rice wine; 2 TB Regular soy sauce; ½ tsp black pepper; 1 ½ tsp sugar; ¼ tsp ginger powder; ½ tsp garlic powder

User Reviews

5.0

27 reviews

Excellent

Prep Time
3 hrs
Cook Time
mins
Servings
8
Calories
191 kcal
Course
Main Course
Cuisine
Asian

Asian Sticky Rice

Iris Warren

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Asian Sticky Rice can easily be made in a regular stock pot. Use any protein you like, or make it meatless. This sticky rice recipe is flexible and unbelievably delicious.

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Ingredients

Servings

For sticky rice:

3 cups short-grain glutinous or "sweet" rice not sushi rice
1 cup dried shitake mushrooms
1 TB vegetable oil
1 TB finely minced peeled fresh ginger
½ cup thinly sliced scallions
⅓ cup Chinese rice wine or dry sherry
4 TB Regular soy sauce
3 TB Asian Oyster Sauce
4 tsp Asian pure sesame oil dark-amber color
½ tsp white pepper
2 ⅓ cups reduced-sodium chicken broth

For ground meat mixture:

½ lb ground turkey pork or beef are fine, too
2 TB Chinese rice wine or dry sherry
2 TB Regular soy sauce
½ tsp black pepper
1 ½ tsp sugar
¼ tsp ginger powder
½ tsp garlic powder

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Instructions

Prep ahead: Fully cover rice with water and soak for 3-4 hours. Drain in sieve and rinse with cold water. Set aside. Soak mushrooms in warm water about 1 hour. Drain and finely chop. Set aside.
Combine all ground meat mixture ingredients in a bowl; stir to combine thoroughly. Cook seasoned ground turkey in large skillet, breaking it up into small bits. Set aside cooked meat.
Heat a heavy large pot (I use my largest All-Clad) with 1 TB oil until hot. Add ginger and stir fry for a minute. Add cooked meat and mushrooms, stir frying for another minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, white pepper, and drained rice. Stir to coat thoroughly. Add broth, stir to incorporate, and bring to a low boil.
Once mixture reaches a low boil, immediately reduce to simmer. Cover tightly and cook 45 minutes. Turn heat off and let it sit for at least 10 minutes, covered. Do not peak!
Carefully stir cooked sticky rice, from bottom to top throughout. Cover and let stand another 10 minutes before serving. Garnish with freshly sliced scallions, if desired. Enjoy!

Notes

If you'd like, see original article for recipe variations and ingredient substitutions.
Prep time takes into account rice soaking time.
If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition Information

Show Details

Calories 191kcal (10%) Carbohydrates 24.2g (8%) Protein 8.8g (18%) Fat 6.5g (10%) Saturated Fat 2.4g (12%) Cholesterol 20.2mg (7%) Sodium 642.8mg (27%) Fiber 0.3g (1%) Sugar 1.9g (4%)