Serves a Crowd
My Mom's Taiwanese Sticky Rice
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27 Reviews
JanetP
October 6, 2017
I, too, crave this meal often and my Taiwanese mom was able to rattle off the recipe from the top of her head. :) My mom also agrees that using a rice cooker makes the sweet rice soggy instead of "QQ". She actually soaks the rice with cold water for at least 2-3 hours before hand (can be longer) in a microwave safe casserole dish and then makes sure the rice is just covered with enough water (as it keeps absorbing it at it soaks)I before microwaving in 5 minute increments until the rice is cooked through, fluffy and chewy (adding water as necessary). This has been a very easy way to get the rice perfect. Less work IMO than parboiling and then baking. Then she mixes the meat/veggie/sauce mixture all in with the cooked rice and serves. And we make our own sweet chili sauce with ketchup and Sriracha (playing around with rate until it tastes "right") since a stop to the Chinese grocery is hard for us.
Helene R.
May 10, 2015
Do you drain the parboiled rice before adding it to the stirfried ingredients, or just dump it all in, including the excess water?
Joy H.
May 10, 2015
Hi Helene, you dump it all in, but there really shouldn't be much--if any--excess water because the rice should have absorbed it all.
witloof
December 21, 2014
My friend, whose parents are from mainland China, and I made this today, riffing on the recipe to include some brown rice {his mother always does it this way because there is diabetes in their family and it lowers the glycemic value} and substituting scallops and clams for the sausage. We also strained the mushroom cooking water, which I had seasoned with soy sauce and sherry, and added it along with half a can of coconut milk. Oh my gosh how utterly delicious.
Joy H.
December 22, 2014
Oh wow, I'd be really interested to know how the coconut milk contributes to the sticky rice. Do you think it changes the texture, adds flavor, and/or adds some fat (in a good way)?
witloof
December 22, 2014
I often order sticky rice at a vegetarian Vietnamese place and you can clearly taste the coconut milk in their version, which is where I got the idea to put it in. You can't taste it in the one we made, but I think it must add a fair amount richness as we didn't use a lot of fat to prepare it, and it's so incredibly savory and satisfying.
witloof
December 8, 2014
Do you know whether brown glutinous rice would work in this recipe? I adore sticky rice but am on a diet that prohibits white rice. TIA
witloof
December 11, 2014
I had bought what I thought was brown sticky rice at Fairway in the bulk section, but it's white. I'll make it anyway! I love sticky rice!
Ellen
November 11, 2014
You should switch step 4 and 5 and stir fried the ingredients first before you parboil the rice. I let mine sit too long and it got mushy. :(
Joy H.
November 11, 2014
I'm sorry it didn't work out for you! I've made it multiple times following these exactly directions without any issues. Just to check, did you soak your rice in cold water or hot water? If you use hot water, it will definitely end up soggy.
Theglasstypewriter
March 7, 2014
Is there a difference between regular glutinous rice and sweet glutinous rice?
alice Y.
March 5, 2014
My mother makes this all the time too! Adding chinese dried shrimp really adds a lot of flavor too.
Susan B.
January 28, 2014
I picked up a package of Chinese sausage recently and put it in the freezer waiting for inspiration and this is it! Thank you!
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