Home | Pay's Mom's Sticky Rice

Pay's Mom's Sticky Rice

Ingredients(serves 4)

Topping of choice cut in small pieces (shrimp, chicken, pork, beef)
1 Can of bamboo shoots, thinly sliced
2 tbsp. fried onions (available in a container in Asian grocery stores - or substitute with sliced green onion)
6 dried mushrooms, soaked in water and thinly sliced
soya sauce
salt and white pepper to taste
pinch of sugar
2 cups long grain glutinous rice (soak in water for 1 hour)
2 tbsp. vegetable oil
fresh cilantro
4 stainless steel or heat-safe ceramic cups or bowls - spray with vegetable oil.

If using fresh sliced green onions - cook first with vegetable oil in wok or pan until brown.

Preparation

Take the seafood or meat as a "topping" for your sticky rice and stirfry quickly in a wok or pan with vegetable oil and fried onion.
Add mushrooms and bamboo with some soy sauce, pinch of sugar, salt and pepper and stirfry until your seafood or mostly cooked. Do not fully cook because you will steam it later and this way it will not be overcooked or too tough.
Turn burner off and remove with slotted spoon from wok, leaving leftover soy sauce and oil in wok.
Drain water from rice and add uncooked rice to wok and coat lightly with soy sauce.
Put sticky rice "toppings" at the bottom of the bowls and fill bowl 3/4 of the way with uncooked rice. Add enough water to cover rice.
Place in steamer for 20 minutes.
When done, place bowl upside down on a plate to release the sticky rice and garnish with cilantro. Serve with soy sauce and hot sauce.