Glutinous Rice

Glutinous Rice is a dish much enjoyed by the Swallow and her mate.  It is made from glutinous rice, fried with several other ingredients then steamed until the rice becomes soft and sticky.  When the Swallow's young ones were introduced to the dish, they enjoyed it too.  It became a regular staple for one of the young ones whenever the family patronized a neighbourhood shop which sold this dish.

After sampling some other Glutinous Rice dishes by her mother and her friends, the Swallow decided to be adventurous and cook this dish from scratch.  The adventure turned out better than expected although one of the young ones was quick to comment that she liked the rice to be more sticky. With her comment in mind, the Swallow experimented and finally, something that met her young one's criterion.

GLUTINOUS RICE (serves 3 - 4)

Glutinous Rice

Ingredients

300 g glutinous rice
6 pieces dried black mushrooms
1 tbsp dried shrimps
4 pieces Chinese sausages (3-inches long)

3 cloves garlic
2 shallots
1 tbsp oil
1 tsp salt
1/2 tsp light soya sauce
1/2 tsp dark soya sauce
1/2 tsp sugar
1 tsp Chinese wine
2 cups of water
Garnish
2 stalks spring onions, chopped
Fried peanuts
Fried shallots
2 red chillies, chopped

Method

1. Soak glutinous rice overnight or for at least 10 hours.  Drain the rice and set it aside.
2. Wash and rinse black mushrooms.  Soak the mushrooms until they are soft.  Drain and set aside the water.  Slice the mushrooms.
3. Wash and rinse the dried shrimps.  Soak the shrimps until they are soft.  Drain and set aside the water.
4. Remove the outer layer from the Chinese sausages.  Cut the sausages into cubes.
5. Chop the garlic and shallots.
6. Heat the oil in a wok over medium heat.  Add chopped garlic and chopped shallots.  Fry until aromatic, about 30 seconds.
7. Add the shrimps and fry for 1 minute.

   

   Clockwise from top: Glutinous rice,
   chopped shallots, chopped garlic,
   dried shrimps, cubed Chinese sausages
   & sliced mushrooms

8. Add the mushrooms and fry for 1 minute.
9. Add the Chinese sausages and fry for 1 minute.
10. Add the glutinous rice and fry for 5 minutes.
11. Add the seasonings until all the ingredients are well mixed.
12. Add the water and mix well.
13. Transfer the rice mixture into a steaming dish (an aluminium 8-inch round baking tray with a 2 1/2-inch depth works well). 
14. Place the dish on a steamer rack, over briskly boiling water, and steam over high heat for 30 minutes.
15. Allow the rice to be kept warm if not eaten immediately.
16. Garnish with chopped spring onions, fried peanuts, fried shallots and chopped red chillies before serving.
17. Serve with Garlic Chilli sauce on the side.

Notes

• The amount of water used to cover the rice mixture will determine the texture of the rice. Ensure water covers the rice but the rice is not swimming in it. More water can be added after the steaming time but it cannot be removed. The rice should be sticky and chewy but not lumpy.
• When steaming time is over, check the texture. If a softer texture is preferred, add more water (about 2-3 tbsp) and continue steaming for another 10 minutes.
• The steaming water must be boiling briskly to ensure a steady steam.  Add more boiling water if necessary.