February 23, 2015

Sticky Rice (Nuo Mi Fan, 糯米饭)



here's a rice cooker sticky rice recipe that I made on Chinese New Year :)





Recipe: Sticky Rice
By: Hannah Claudia
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1 cup of sticky rice, rinsed 3 times
1 cup of dried shiitake mushrooms, soaked in 2 cups of water (reserve the stock)
2 cloves of garlic, minced
2 tsp vegetable oil

sauce:
1 tsp sesame oil
2 tablespoons rice wine vinegar
4-5 tablespoons of korean bbq sauce
1 tsp white pepper

1 cup of frozen peas
1/4 cup of dried cherries
water

2 sprigs of scallion, finely chopped, to garnish
handful of cashews, to garnish

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1. Squeeze out all of the water from the shiitake mushrooms (save the stock!)
2. In a pan heated with vegetable oil, cook the garlic and shiitake mushrooms until softened.
3. Add the rest of the sauce ingredients and the rinsed rice. Coat the rice in the sauce and cook for another 30 seconds.
4. Add the rice and mushroom mixture to a rice cooker.
5. Add the frozen peas and cherries to the rice cooker; mix to combine.
6. Pour all of the reserved mushroom stock on top of the rice. If needed, add more water (the level of liquid directly above the rice should hit the first indent on your fingertip)
7. Cook according to the sticky rice setting on your rice cooker.
8. When the rice is cooked, fluff with a fork. Taste and adjust for seasoning (feel free to add more Korean bbq sauce), and top with the scallions and cashews.




xoxo, han

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