My Mom'S Taiwanese Sticky Rice

1. 1

   Soak the sweet rice and mushrooms in room temperature water for an hour. The mushrooms will float, so place a lid or dish on top to weigh them down.

2. 2

   Preheat the oven to 350u00b0 F. Start boiling 4 cups of water in a large pot.

3. 3

   Squeeze the water out of the mushrooms and cut off the stems. Slice the mushroom caps and set aside.

4. 4

   Drain the rice and add to the boiling water. Make sure that the water covers the rice, adding more water if needed. Cook for about 5 minutes, stirring frequently, until almost all the water is absorbed. The rice will have plumped but won't be soft yet.

5. 5

   In the meantime, heat up the oil in a Dutch oven over medium heat. Add the sausage and cook for a few minutes, until the fat is rendered out but the sausage still hasn't browned. Add the mushrooms and fried shallots and stir-fry for about a minute or two. Add the rice wine, sugar, soy sauce, and sesame oil and mix well.

6. 6

   Add the rice to the Dutch oven. Mix very well so that the rice is the same color throughout. Cover and bake for 20 minutes.

7. 7

   Fluff and serve with cilantro and sweet chili sauce, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.