Stir-fried Glutinous Rice

Glutinous rice is usually steamed or boiled, but because it is very starchy, these methods of cooking can make it into a rather stodgy food. Stir-frying glutinous rice from its raw state until cooked through, however, makes the rice much lighter and more fragrant in taste.

Review now

Beans and Grains

Chinese

Side

Ingredients

1 pound (450 grams) white glutinous rice		1 teaspoon salt
1 ounce (25 grams) dried shrimp, rinsed		4 to 6 scallions, cut into small rounds, white and green parts separated
10 medium dried Chinese mushrooms, reconstituted in 1 cup water		6 ounces (175 grams) fatty roast pork belly, diced Roast Pork Belly
1 large wind-dried Chinese pork sausage		1 tablespoon thick soy sauce
1 large wind-dried Chinese duck-liver sausage		small bunch coriander leaves, torn up
2 tablespoons peanut or corn oil

directions

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Wash the glutinous rice 3 or 4 times, rubbing with the fingers. Drain, then soak in plenty of cold water for 5 or 6 hours. Drain just before ready to use.
2
Soak the shrimp, in just enough boiling water to cover them, for about 20 minutes. Drain them, reserving the soaking liquid.
3
Drain and squeeze out excess water from the mushrooms but leave damp. Reserve the soaking liquid. Dice the mushrooms.
4
Rinse the wind-dried sausages and dice.
5
Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the wind-dried sausages and shrimp, and turn and toss for about 1 minute. Then add the mushrooms, continuing to stir-fry for a few seconds.
6
Add the glutinous rice and, sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss about 12 times, adjusting the heat if the rice begins to burn. Sprinkle on 2 or 3 ounces (55 or 85 grams) of shrimp/mushroom water, cover and continue to cook over medium to low heat for 2 minutes. Sprinkle on the same amount of liquid again, fold and turn the rice 5 or 6 times, then cover once more. Repeat this procedure 4 times, using ordinary water when the shrimp/mushroom water is used up.
7
Add the salt, while scallions and roast pork belly. Flip and turn to mix and repeat the sprinkling of water and simmering another 3 or 4 times, each time for about 4 or 5 minutes. The rice should be cooked through by this time but, if not, continue to simmer and add more water if necessary.
8
Remove from the heat. Add the soy sauce, green scallions and coriander leaves. Fold and turn to mix, then transfer to a warm serving plate. Serve hot.

Chime In

iVillage

Stir-fried Glutinous Rice

Ingredients

directions