About this recipe:One of my childhood breakfast / lunch that my mom used to ta-bao for me was glutinous rice. I don’t remember loving it this much when I was younger actually. These days, I literally go ga-ga over it!
Do you know for this batch of rice that i cooked on Saturday, I almost had them all by myself! But not at 1 go of course. I’d probably need to be hospitalised if i did because glutinous rice can be quite unkind. It makes one feel bloated and it can last for hours sometimes. For 3 consecutive days, I had glutinous rice either for lunch or dinner, together with copious amount of fried ground nuts!
20g dried shiitake mushrooms (soaked and shredded)
3 tbsp water
2 1/2 tbsp dark soya sauce
1/2 tsp sugar
pinch of pepper
Fried ground nuts (garnish; optional)
1 tbsp chopped spring onion (garnish; optional)
Wash the rice. Then soak it in water for 5 minutes. Drain.
Heat oil in a wok and fried sliced shallots over low heat until golden brown. Strain and set aside.
Use the same oil to fry dried shrimps till fragrant. Add pork and mushroom. Stir well. Pour in 3 tbsp water, 2.5 tbsp dark soy sauce, 1/2 tsp sugar and pepper and bring to boil. Then, add the rice and the cooked filling from step 3. Fry the rice for a couple of times before stirring in the water and salt. Pour everything into rice cooker.
Turn on the power and cook the rice as your cooker’s instruction.
Garnish the rice with nuts, crispy sliced shallots and chopped spring onion before serving.
This recipe serves 6. I’m not sure about you but for myself, i prefer my glutinous rice to be on the soft side and really sticky. For many, they like it QQ and a little dry. So if you happen to be those who like the rice a little QQ, do reduce the amount of water used.