Cook Asian Sticky Rice in a Pot
If you’ve eaten Asian sticky rice, you know the glories of it. Traditionally, it’s often wrapped and steamed in ti leaves to a soft and savory perfection. Other times, sticky rice is served family-grub-style, straight out of a rice cooker outfitted with big spoons to scoop up all the goodness.
Dim sum restaurants in particular are known for plucking mini trays of sticky rice from their magical cart. Lucky for all of us, we don’t need any enchanted tools to make irresistibly delicious sticky rice at home.
All we need are basic Asian pantry ingredients and our favorite stock pot. This is a no-ti-leaf, totally grub-style sticky rice recipe for all the days.
glutinous “Sweet” rice is Gluten-Free and Doesn’t Taste Sweet
The rice of choice for sticky rice is typically labeled glutinous rice or sweet rice. It may occasionally even be labeled sticky rice. However, it won’t taste like dessert unless you want it to, as it takes on whatever flavor you give it. In this case, we’re going for 100% savory. Also, despite it’s name, glutinous rice contains no gluten.
Variations and ingredient substitutions
- Dried Shitake mushrooms (they’re very different from fresh Shitake) provide a wealth of umami to this dish, but if you can’t source it, feel free to sub with any other mushrooms. You can also omit mushrooms entirely, if you’re not a fan.
- Canola oil, olive oil, or almost any vegetable oil will work
- In a pinch, 1 teaspoon ginger powder can be used in place of the fresh ginger
- White pepper boasts a distinctive fragrance, but black pepper can be used if you can’t find the white variety
- Vegetable broth or beef broth can be used in lieu of chicken broth
- Any ground meat or finely chopped meat can be used in place of the ground turkey; of course, you can make it meatless.
- If you want to skip the meat but still want protein, feel free to top your bowl with roasted sliced almonds or chopped cashews.
- Add veggies to your sticky rice; fresh peas and chopped bell peppers are great choices.
Try Our Super Easy Thai Iced Coffee, Too:
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Asian Sticky Rice
For sticky rice:
- 3 cups short-grain glutinous or "sweet" rice, not sushi rice
- 1 cup dried Shitake mushrooms
- 1 TB vegetable oil
- 1 TB finely minced, peeled fresh ginger
- ½ cup thinly sliced scallions
- ⅓ cup Chinese rice wine, or dry sherry
- 4 TB regular soy sauce
- 3 TB Asian oyster sauce
- 4 tsp Asian pure sesame oil, dark-amber color
- ½ tsp white pepper
- 2 ⅓ cups reduced-sodium chicken broth
- Prep ahead: Fully cover rice with water and soak for 3-4 hours. Drain in sieve and rinse with cold water. Set aside. Soak mushrooms in warm water about 1 hour. Drain and finely chop. Set aside.
- Combine all ground meat mixture ingredients in a bowl; stir to combine thoroughly. Cook seasoned ground turkey in large skillet, breaking it up into small bits. Set aside cooked meat.
- Heat a heavy large pot (I use my largest All-Clad) with 1 TB oil until hot. Add ginger and stir fry for a minute. Add cooked meat and mushrooms, stir frying for another minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, white pepper, and drained rice. Stir to coat thoroughly. Add broth, stir to incorporate, and bring to a low boil.
- Once mixture reaches a low boil, immediately reduce to simmer. Cover tightly and cook 45 minutes. Turn heat off and let it sit for at least 10 minutes, covered. Do not peak!
- Carefully stir cooked sticky rice, from bottom to top throughout. Cover and let stand another 10 minutes before serving. Garnish with freshly sliced scallions, if desired. Enjoy!
Nutrition (per serving)
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