How to cook Sticky Rice (Glutinous Rice) in 2 Easy Ways
Cooking sticky rice (glutinous rice) at home is easy and can be customized to your liking. Today, you'll see how you can make sticky rice delicious in a kabocha squash or steamed in a bamboo steamer. Give this recipe a try and enjoy with your friends and family today!
Servings: 4
Equipment
- Steamer
Ingredients
- 1 Kabocha squash ~1kg or 2.2lbs
- 1½ cups glutinous rice soaked for at least 4 hours, drained
- 4 dried Shiitake mushrooms softened and reserve the water
- ¼ cup roasted chestnuts
- ¼ cup raw peanuts (boil to soften)
- 2 shallots sliced
- oil for cooking
Seasoning and Sauce Ingredients
- 2 tablespoons vegan 'oyster' sauce
- 1½ tablespoons soy sauce
- ½ teaspoon white pepper
- ⅛ teaspoon Chinese five-spice powder
- 2 tablespoons Shaoxing wine or vegetable broth
- 1 cup of liquid* water + mushrooms water
- a drizzle of toasted sesame oil
Instructions
How to cook Sticky Rice
- Soak glutinous rice overnight or as directed on package.
- To cook the sticky rice, lay a damp cloth on the inner steamer rack.
- Spread the presoaked rice on top and steam over high heat for 20 minutes.
Seasoning and Sauce
- Meanwhile, heat a non-stick pan with 1 tablespoon of oil and sautè mushrooms until fragrant.
- Then sauté shallots until they turn translucent.
- Add in the peanuts, chestnuts and season with the sauce ingredients.
- Bring the mixture to boil, then lower heat to medium and cook for ~1-2 minutes.
- Add in the steamed rice and toss by mixing the rice with spatula until all the sauce has been absorbed.
Method 1: How to cook rice in Kabocha Squash
- To prepare the Kabocha squash, cut part of the top off and scoop out the seeds.
- Preheat the oven to 400F and prepare a baking sheet.
- Spoon the cooked rice into the squash. Then, place the squash upside down on a baking sheet.
- Bake for about 30 minutes or until the squash is fork-tender.
- To serve, cut open the squash into wedges and serve warm.
Method 2: How to cook rice in Bamboo Steamer
- Lay a damp cloth in the inner bamboo rack.
- Transfer cooked rice to the bamboo steamer and steam over high heat for another 15 minutes.
- Serve warm with chili sauce.
Notes
- Total liquid for the sauce is 1 cup. I used the water that I soaked the mushrooms with plus some fresh filtered water to make it to 1 cup.
- Reserve the Kabocha seeds to make pumpkin seeds for snacks.
- Try my homemade Vegan 'Oyster' Sauce if you can't find the store-bought version.