Sticky Rice Stuffing
Ingredients
- 2 cups sticky rice
408 grams
- 1/3 cup dry sherry or Chinese rice wine
such as Shaoxing
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon toasted sesame oil
- 3 tablespoons neutral oil
divided
- 2 medium shallots
chopped, 75 grams
- 3 ounces shiitake mushrooms
stemmed and sliced, 84 grams
- 3 ounces cremini mushrooms
sliced, 84 grams
- 1 teaspoon kosher salt
- 1 tablespoon grated ginger
- 2 cloves garlic
chopped
- 3 links Chinese sausage
thinly sliced, 120 grams
- 3/4 cup peeled cooked chestnuts
chopped, 110 grams
- Sliced scallions
for garnish
- Cilantro leaves
for garnish
Directions
- 1
In a medium mixing bowl, add the rice and enough water to cover the rice by 2 inches. Place in the refrigerator and allow to soak overnight.
- 2
Line the steamer basket of a large pot with cheesecloth.
- 3
Drain the rice and repeatedly rinse until the water is clear of starch. Add the rice in an even layer to the cheesecloth-lined steamer basket. Bring a large pot of water to a boil. Carefully place the steamer basket in the pot. Cover and steam until just cooked through, about 25 minutes (depending on the brand of rice, it may be a few minutes more or less).
- 4
Preheat the oven to 400 degrees F.
- 5
Combine the sherry (or Chinese rice wine), soy, dark soy and toasted sesame oil in a small bowl. Set aside.
- 6
Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of the neutral oil. When the oil is hot, add the shallots and shiitake and cremini mushrooms and season with the salt. Cook until the vegetables are softened and golden, 4 to 5 minutes.
- 7
Add the remaining tablespoon neutral oil. Stir in the ginger and garlic and cook until sizzling and fragrant, about 1 minute. Add the sausage and chestnuts and cook, stirring, until they begin to brown, 1 to 2 minutes. Add the steamed rice and stir to combine. Add 1/2 cup water and stir to incorporate the water and separate any clumps in the rice. Add the soy sauce mixture and stir until all of the rice is well coated in the sauce and an even dark brown.
- 8
Transfer the skillet to the oven and cook until slightly crisp on top; start checking at 10 minutes. Remove from the oven and garnish with scallions and cilantro. Serve hot. Leftover sticky rice stuffing will keep for up to 3 days in the fridge. (It’s super tasty hot OR cold from the fridge.)
Sticky Rice Stuffing
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About this Recipe
Looking for a side dish that's far from ordinary, a flavorful foundation for your holiday spread, or a comforting meal on its own? This Sticky Rice Stuffing is a deeply savory and textural delight that will impress your guests and satisfy your cravings for something truly special.
The magic of this sticky rice stuffing lies in its rich combination of earthy shiitake and cremini mushrooms, aromatic Chinese sausage, and the subtle warmth of dry sherry or Shaoxing wine. You'll find layers of umami and a satisfying chewiness that sets this dish apart from typical stuffings, making it an instant favorite at any gathering.
Prepare for a symphony of textures and tastes. Each bite offers the satisfying chew of perfectly cooked glutinous rice, punctuated by tender, meaty mushrooms and the savory, slightly sweet bite of thinly sliced Chinese sausage. Hints of pungent ginger and aromatic garlic weave through the dish, balanced by the depth of both light and dark soy sauces and the unique, subtle nuttiness of chopped chestnuts. The finishing touch of toasted sesame oil brings all these complex flavors together, creating an incredibly comforting and surprisingly substantial side dish or main. This recipe delivers a profound umami experience that feels both traditional and refreshingly unique.
While incredibly delicious as is, this Sticky Rice Stuffing offers flexibility for your pantry and preferences. For a vegetarian option, simply omit the Chinese sausage and consider adding more mushrooms or perhaps some rehydrated dried tofu for extra protein. Don't have dry sherry? A good quality dry white wine can be substituted, though it will slightly alter the traditional flavor profile. Experiment with different varieties of dried mushrooms for varying earthy notes.
This versatile stuffing makes an excellent accompaniment to roasted poultry, especially for festive occasions. It's equally delightful served as a hearty main dish, perhaps alongside a simple green salad to balance its richness, or as part of a larger family-style meal. Garnish generously with fresh sliced scallions and vibrant cilantro leaves for a beautiful presentation.