My friend Wendy taught me this easy glutinous rice method, cooking the glutinous rice in a rice cooker separately from the other ingredients and mixing everything together when the rice is done. My rice cooker is Zojirushi, it has fuzzy logic. If you use a regular rice cooker that doesn’t slow cook the rice, you need to soak the glutinous rice in cold water for 2 1/2 hours. Soak the glutinous rice overnight in the fridge if you want to steam the glutinous rice with the other ingredients instead.
Ingredients for the seasoning:
Minced salted turnip (rinse in warm water and strain)
Sesame seed oil
Ingredients for the Glutinous Rice:
1 pound of Ground Pork
20 dried Shitake Mushrooms (Pour boiling water over mushrooms, discard water immediately, pour boiling water over it again, soak for 20 minutes, keep the water for cooking the glutinous rice in the rice cooker. Discard mushroom stems, slice them thin)
Dried Shrimp (Rinse the dried shrimp, soak the dried shrimp in warm water for 20 minutes, save the water for cooking the glutinous rice in the rice cooker)
White Ground Pepper
Kikkoman Light Soy Sauce
4 – 6 cups of Glutinous/ Sweet Rice
Method for cooking the salted turnip for seasoning:
Heat up and melt 2 tablespoons of lard and 1 tablespoon of sesame seed oil. Fry the chopped garlic and shallots. Add the minced salted turnip while garlic is slightly brown. Fry the salted turnip until garlic turns golden brown. Add one tablespoon of sugar, mix in well and turn off heat.
Method for cooking the glutinous rice and ingredients:
Add 2 tablespoons of oil. Fry the shitake mushrooms without the water they were soaking in until slightly brown on both sides, then add dried shrimp without the water they were soaking in. Dished aside.
Fry the shallots in the oil until slightly golden brown, add ground pork and white ground pepper. When ground pork is almost done add very little Kikkoman light soy sauce, because the dried shrimp are salty. When ground pork is cooked, add dried shrimp and shitake mushrooms. Then set aside in the frying pan.
Cook the glutinous rice in the rice cooker with the appropriate amount of water from soaking the shitake mushrooms and dried shrimp and add more if necessary up to the marking for the number of cups of sweet rice you used. The water level for the number of cups of sweet rice is half a cup less than the marking for number of cups of white rice.
When the glutinous rice is done, heat up the rest of the ingredients that were in the frying pan. Turn off heat and mix them into the glutinous rice in a big mixing bowl with 1 to 2 tablespoons of salted minced turnip.
Garnish with chopped cilantro and fried shallots, that will make the glutinous rice extra fragrant.
Copyright 2012 From the Kitchen of Eloise