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1
Wash the rice thoroughly and drain. Set aside.
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2
In a small bowl, place the dried mushrooms and shrimp. Pour boiling hot water over the items until covered. Allow to sit for 10 minutes, drain and then chop into fine pieces.
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3
Preheat oven to 500 degrees F.
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4
In a hot wok or hot frying pan, stir-fry the pork in the vegetable oil until brown and fully cooked (5-10 minutes). Drain excess oil then add the chopped mushrooms, shrimp, soy sauce and shallots.
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5
Mix well and then divide the mixture between 8 large greased ramekins or pudding bowls. Press down on mixture in each bowl with a spoon.
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6
Add rice to greased ramekins until each one is 2/3 full. Use the spoon to press mixture down firmly. Keep adding rice until mixture is at the 2/3 full level.
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7
Add enough boiling water to each ramekin until level of water is 1/2 inch above level of the rice.
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8
Place the ramekins in a baking pan with sides and fill baking pan with boiling water to about 2 inches. Cover loosely with aluminum foil and place into preheated oven.
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9
Cook for 30-40 minutes. Turn off oven and allow baking pan to sit in oven for an additional 10 minutes.
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10
Remove foil and carefully plate each ramekin by turning the rice out onto a plate or you could just serve the ramekin on a plate. Top with a little sweet chili sauce and some cilantro leaves.
