Mum's Sticky Rice

By The Canadian Living Test Kitchen

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This recipe makes 10 servings

Nutritional Info
Per serving: about	-
cal	302302 cal
pro	13 g13g pro
total fat	7 g7g total fat
sat. fat	2 g2g sat. fat
carb	45 g45g carb
fibre	2 g2g fibre
chol	25 mg25mg chol
sodium	833 mg833mg sodium
% RDI:	-
calcium	22 calcium
iron	99 iron
vit C	33 vit C
folate	66 folate

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In our family, we prepare rice for all occasions, so this is a definite must-have for Chinese New Year. My mother combines long-grain and glutinous rice, which makes the dish less sticky. If you can get fresh water chestnuts, use 3/4 cup (175 mL) diced.

Ingredients

1 oz dried shiitake mushrooms 1 1oz ozdried shiitake mushroomdried shiitake mushrooms
3 3pieces piecesChinese sweet sausageChinese sweet sausages, (5 oz/150 g total)
8 oz lean pork loin 8 8oz ozlean pork loin
2 cups glutinous rice 2 2cups cupsglutinous rice
1/2 cup long grain rice 1/2 1/2cup cuplong grain rice
1/4 cup soy sauce 1/4 1/4cup cupsoy sauce
3 tbsp oyster sauce 3 3tbsp tbspoyster sauce
1 tbsp Chinese rice wine 1 1tbsp tbspChinese rice wine or sherry
2 tsp sesame oil 2 2tsp tspsesame oil
1 tsp vegetable oil 1 1tsp tspvegetable oil
1 1can can(10 oz/284 mL) water chestnutwater chestnuts, drained, rinsed and finely diced
6 6green oniongreen onions, (white parts only), finely diced
1 clove garlic , minced1 1clove garliccloves of garlic, minced

Preparation

Place mushrooms in small bowl; cover with 2 cups (500 mL) warm water and let soak until plump, 30 minutes. Squeeze out water and reserve for another use. Cut mushrooms into 1/8-inch (3 mm) dice. Place in bowl and set aside.

In saucepan, bring 1 cup (250 mL) water to boil; add sausage, reduce heat and simmer until plump, 8 minutes. Transfer to cutting board and let cool; cut into 1/8-inch (3 mm) dice. Add to mushrooms.

Cut pork crosswise into 1/4-inch (5 mm) thick slices; cut into 1/4-inch (5 mm) dice. Add to mushroom mixture.

In large saucepan, bring 3-1/2 cups (875 mL) cold water to boil. Stir in glutinous and long-grain rice. Cover and reduce heat to low; simmer until tender and liquid is absorbed, about 20 minutes. Remove from heat; fluff with fork.

Meanwhile, in small bowl, stir together soy sauce, oyster sauce, wine and sesame oil; set aside. In large nonstick skillet, heat vegetable oil over medium heat. Add mushroom mixture, water chestnuts, green onions, garlic and soy sauce mixture; cook, stirring often, until pork is no longer pink inside, about 5 minutes. Add to rice; stir well. (Make-ahead: Transfer to microwaveable casserole dish; let cool for 30 minutes. Refrigerate until cold; cover and refrigerate for up to 24 hours. Reheat in microwave at High, stirring once, until heated through, about 5 minutes.)

Source : Canadian Living Magazine: February 2004