Sticky-Rice Dressing Recipe

Name: Sticky-Rice Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups (40 ounces) Chinese sticky or sweet rice; 1 ounce (about 10 medium) dried shiitake mushrooms; 2 cups boiling water; 1/4 cup plus 2 tablespoons vegetable oil, plus more for greasing; 6 shallots, thinly sliced; 1/2 pound fresh shiitake mushrooms, stemmed and caps cut into 1/2-inch pieces; Salt and freshly ground pepper; 6 scallions, coarsely chopped; 3 (4 ounces) Chinese sausages, coarsely chopped; 1 can whole water chestnuts, drained and sliced 1/8 inch thick; 1 package vacuum-packed cooked chestnuts, coarsely chopped; 3/4 cup Shaoxing cooking wine or dry sherry; 1/3 cup soy sauce; 2 tablespoons sugar; 1/2 cup chopped cilantro, plus sprigs for garnish

Servings: persons

6 cups (40 ounces) Chinese sticky or sweet rice
1 ounce (about 10 medium) dried shiitake mushrooms
2 cups boiling water
1/4 cup plus 2 tablespoons vegetable oil, plus more for greasing
6 shallots, thinly sliced
1/2 pound fresh shiitake mushrooms, stemmed and caps cut into 1/2-inch pieces
Salt and freshly ground pepper
6 scallions, coarsely chopped
3 (4 ounces) Chinese sausages, coarsely chopped
1 can whole water chestnuts, drained and sliced 1/8 inch thick
1 package vacuum-packed cooked chestnuts, coarsely chopped
3/4 cup Shaoxing cooking wine or dry sherry
1/3 cup soy sauce
2 tablespoons sugar
1/2 cup chopped cilantro, plus sprigs for garnish

1
Put the rice in a large bowl and cover with 2 inches of water. Let stand overnight.
2
Drain the rice. Line a large, wide steamer with a damp kitchen towel. Spread the rice on the towel in an even layer. Bring 1 inch of water to a boil in the bottom of the steamer. Add the rice, cover and steam over moderate heat for about 40 minutes, until tender and translucent. Fluff the rice.
3
Meanwhile, put the dried shiitake in a medium bowl and cover with the boiling water. Let soak until softened, about 20 minutes. Cut off the stems and cut the caps into 1/2-inch pieces. Carefully pour the soaking liquid into a cup, stopping before you reach the grit at the bottom.
4
Preheat the oven to 375u00b0. In a large, deep skillet, heat 3 tablespoons of the vegetable oil. Add the shallots and cook over moderate heat, stirring, until translucent, about 3 minutes. Add the fresh shiitake, cover and cook, stirring a few times, until softened, about 5 minutes. Add the reconstituted shiitake, season with salt and pepper, cover and cook for 2 minutes. Scrape the mushrooms into a medium bowl.
5
Add the remaining 3 tablespoons of oil to the skillet. When the oil is hot, add the scallions and sausage and cook over moderately high heat, stirring, until the sausage is heated through, about 2 minutes. Add the water chestnuts and cooked chestnuts and stir to heat through, about 1 minute; season with salt and pepper. Add the mushrooms, 1 cup of the shiitake soaking liquid, the Shaoxing, soy sauce and sugar and bring to a boil. Add the steamed rice and stir to incorporate all of the ingredients. Stir in the chopped cilantro and season with salt and pepper.
6
Oil a large, shallow baking dish. Pack the rice into the dish and cover with foil. Put the dish in a large roasting pan. Pour enough water onto the pan to reach halfway up the side of the dish. Cover the pan with foil and bake for 1 hour, until the rice is heated through. Garnish with the cilantro sprigs and serve.

2253

kcal

Calories

138

Fat

231

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 cups (40 ounces) Chinese sticky or sweet rice, 1 ounce (about 10 medium) dried shiitake mushrooms, 2 cups boiling water, 1/4 cup plus 2 tablespoons vegetable oil, plus more for greasing, and more.

Yes, Sticky-Rice Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sticky-Rice Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions