When The Hubby and I were in Laos this summer one of my favourite things about each meal was the sticky rice. In Laos, sticky rice is the most common variety of rice consumed. Typically steamed in a bamboo basket, we ate the rice with our hands, rolled into balls and dipped in sauces or wrapped around pieces of meat.
This recipe for sticky rice incorporates strong Chinese flavours from the first steps of cooking and creates a fragrant one bowl meal. Much of the chopping and dicing can be done while the rice cooks, which helps shorten prep time.
- 1 cup glutinous (sticky) rice
- 1 tbsp white rice
- 2 dried shiitake mushrooms
- 1-2 Chinese sausages
- 1 tbsp dried shrimp
- 2-3 dried scallops
- 3/4 cup of water
- 1 cup of diced lean pork
- 1 green onion diced
- 1 stalk of cilantro diced (optional)
- 1/2 tbsp dark soy sauce to taste
- Soak the dried mushroom and break apart the dried scallop.
- Rinse both varieties of rice with cold water and add to rice cooker. Layer on top of rice, the Chinese sausages, dried mushrooms, dried scallops, dried shrimp. Add 3/4 cup of water and cook using rice cooker.
- While the rice is cooking, dice the lean pork, green onions and cilantro.
- Once the rice cooker is done, let set on "warm" setting for 30 minutes to dry out the grains more.
- Dice the cooked Chinese sausage.
- In a wok, add vegetable oil and cook the lean pork until brown. Then add the diced Chinese sausage, green onion and cilantro, stir fry together for a minute. Add the cooked rice and mix well. Add the dark soy sauce, mix again to incorporate into the rice.
- I used 1 regular dried Chinese sausage and 1 dried liver Chinese sausage. To cut down on calories one sausage is plenty.
- Glutinous rice needs less water than normal rice to cook, or else the grains get mushy
Step by Step Photos