Tested till perfect Mum's Sticky Rice

Mum's Sticky Rice

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2004

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10

Ingredients

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

Nutritional Information Per serving: about

cal 302 pro 13g total fat 7g sat. fat 2g
carb 45g fibre 2g chol 25mg sodium 833mg

% RDI:

calcium 2 iron 9 vit C 3 folate 6
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