Asian Sticky Rice can easily be made in a regular stock pot. Use any protein you like, or make it meatless. This sticky rice recipe is flexible and unbelievably delicious.
Prep Time: 3 hourshrs
Cook Time: 45 minutesmins
Servings: 8
Ingredients
For sticky rice:
3cupsshort-grain glutinous or "sweet" rice, not sushi rice
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!
Notes
If you'd like, see original article for recipe variations and ingredient substitutions. Prep time takes into account rice soaking time.If you enjoyed this recipe, please come back and give it a rating ♡