Asian Sticky Rice
User Reviews
5
-
Prep Time
3 hrs
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Cook Time
45 mins
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Servings
8
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Calories
191 kcal
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Course
Main Course
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Cuisine
Asian
Asian Sticky Rice
Description
Asian Sticky Rice combines soaked glutinous rice with a savory mixture of ground turkey seasoned with Chinese rice wine, soy sauce, sugar, and spices, paired with rehydrated shiitake mushrooms. The ingredients are stir-fried with ginger and then simmered gently with chicken broth and a mixture of soy sauce, oyster sauce, sesame oil, and white pepper. This slow simmering locks in moisture and melds flavors, resulting in tender, sticky grains with depth from the sauces and spices.
The dish offers a comforting texture that balances the chewiness of the mushrooms and the mildly spiced, aromatic ground turkey. It folds well into a meal as a substantial side or a standalone entree, providing a nuanced combination of texture and savoriness from a mix of Asian staple ingredients.
The recipe requires soaking the rice several hours beforehand to achieve the ideal sticky texture. The cooked mixture is rested off-heat to finish steaming and then gently stirred before serving to distribute the ingredients evenly throughout the rice.
Ingredients
For sticky rice:
- 3 cups glutinous rice not sushi rice, or sweet rice
- 1 cup shiitake mushroom dried
- 1 TB vegetable oil
- 1 TB finely minced peeled fresh ginger
- ½ cup scallions thinly sliced
- ⅓ cup Chinese rice wine or dry sherry
- 4 TB soy sauce regular
- 3 TB oyster sauce Asian
- 4 tsp sesame oil dark-amber color, Asian, pure
- ½ tsp white pepper
- 2 ⅓ cups chicken broth reduced-sodium
For ground meat mixture:
- ½ lb ground turkey pork or beef are fine, too
- 2 TB Chinese rice wine or dry sherry
- 2 TB soy sauce regular
- ½ tsp black pepper
- 1 ½ tsp sugar
- ¼ tsp ground ginger
- ½ tsp garlic powder
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
- Soaking the rice for 3-4 hours is essential for proper sticky rice texture.
- Use dried shiitake mushrooms rehydrated well and chopped finely for best flavor integration.
- After cooking, let the rice rest covered off heat for at least 10 minutes without peeking to complete the steam cooking.
- The ground turkey mixture can be substituted with pork or beef if preferred.
- Adjust soy sauce and oyster sauce to taste based on saltiness preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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