Spicy and Sweet Mushroom Sticky Rice
Chewy, savory and sweet all in one bite.
Fall is here and what's a better way to celebrate with this bowl of chewy, sticky, savory, spicy and Sweet Mushroom Sticky Rice? Especially on a chilly night over a blazing fire place.
This is probably one of my favorite Taiwanese rice dishes, it's like a safe blanket for me on winter days, days that I am super hungry or just days where I need a bowl of comfort.
As chiller days approaches, I suggest this dish to be on your to make list, and I promise you, you will not regret it!
Sweet and Spicy Mushroom Sticky Rice
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 Hour 30 minutes
Servings: 4-6 servings
2 cups of glutinous rice (rinse until water turns clear, and soak overnight, then drain well)
1/2 cup sliced Shiitake mushrooms (presoaked and save water)
8 shallots, finely sliced
2 tsp sesame oil
Salt and white pepper to taste
Chopped scallion and fried shallots
3 tbsp soy sauce
2 tbsp Chinese cooking wine/mirin or broth
1 tsp dark soy sauce for color (optional)
Sweet and Spicy Sauce (optional)
Heat a pan with oil, sauté shallots until fragrant, then add mushrooms. Cook until fragrant.
Stir in soy sauce, wine and dark soy sauce. Cook until well combine and drizzle in sesame oil. Turn off heat and set aside.
Place drained glutinous rice in rice cooker with 1and 1/3 cup of water. Top rice with the mushrooms mixture and chestnut.
Cook rice for about 30 minutes. Fluff rice by mixing mushrooms mixture until well combined. Season with salt and white pepper to your preference. Cover rice and steam for another 20-25 minutes.
Keep warm and serve with chopped scallions, fried shallots and/or drizzle with sweet chili sauce.