Try this Taiwanese Sticky Rice recipe.
- 1 1/2 cups water
- 1 tbsp soy sauce
- 1 tsp white pepper
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp sesame oil
- 3 cups glutinous rice
- 1/2 cup sliced shallots
- 5-6 dried shiitake mushrooms reconstituted with water
- 8 oz of sliced pork tenderloin
- 1 tbsp dried shrimp soaked in water for 5 min and drained
- Carbohydrate 143.877352519441 g
- Cholesterol 0 mg
- Fat 11.4162150213089 g
- Fiber 7.70512492671601 g
- Protein 15.8239875095863 g
- Saturated Fat 1.73110500301666 g
- Serving Size 1 1 -8 serving (522g)
- Sodium 262.776000026012 mg
- Sugar 136.172227592725 g
- Trans Fat 0.764205001260457 g
- Calories 746 calories
Step-by-step
- Wash and drain the rice and place in rice cooker.
- Mix in oyster sauce, soy sauce, sesame oil, and water.
- Allow rice to soak for about 30 minutes to 1 hour.
- Cook the rice with the sweet rice mode.
- Heat sesame oil in a large saute pan and brown the shallots.
- Throw in the rest of the ingredients and cook on medium high heat until pork is thoroughly cooked.
- Set the stove on low heat and pour the rice into the saute pan and use a large wooden spoon to gently mix the rice with a folding motion.
Glutinous rice fails when cooks rush the hydration phase. Grains must soak in liquid for at least 30 minutes before heat hits the cooker. Skipping this step leaves hard, chalky cores inside otherwise translucent grains. Glutinous rice contains high levels of amylopectin starch, which requires adequate water penetration to gelatinize properly during cooking. Without that preliminary soak, the rice cooker's sweet rice mode cannot soften the exterior before steam evaporates.
Preparing large batches ahead of time requires proper cooling techniques. Portion the cooked rice into shallow containers within two hours of preparation to bypass the danger zone. Refrigerate airtight containers for up to four days. Freezing extends storage to three months. Wrap portions tightly in plastic wrap before placing them inside heavy-duty freezer bags to prevent freezer burn.
Reheating demands moisture restoration. Microwave frozen portions on medium power for three minutes with two tablespoons of water splashed over the top. Cover the bowl tightly with a ceramic plate to trap steam. Alternatively, steam the thawed rice on a heatproof plate inside a bamboo steamer over boiling water for 12 minutes until heated through. Stir halfway through the steaming time to ensure even heat distribution.
Substitutions alter the final texture significantly. Jasmine or standard long-grain white rice lacks the necessary amylopectin content and will yield a dry, separated dish instead of cohesive grains. Stick strictly to short or medium-grain glutinous varieties labeled as sweet rice or sticky rice. Dried shiitake mushrooms demand thorough reconstitution in warm water until soft and pliable; do not substitute fresh mushrooms, which release too much excess moisture into the sauté pan.
