Steamed Sticky Rice

Name: Steamed Sticky Rice
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 tbsp dark soy sauce; 2 tbsp light soy sauce; 115 g/4 oz mushrooms, finely sliced; 2 tbsp finely chopped rinsed Sichuan preserved vegetable; 3 tbsp rice wine or dry sherry; 1 tbsp groundnut (peanut) oil; 115 g/4 oz fresh or frozen peas; 3 tbsp finely chopped spring onions; 1 tbsp chopped fresh root ginger; 425 ml/15 fl oz glutinous or short grain rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

Ingredients

425 ml/15 fl oz glutinous or short grain rice
115 g/

Asia
China
Vegan

Method

Place the rice in a large bowl, cover with water and leave to stand for 4 hours or overnight. Drain well. Set up a steamer or put a rack inside a wok or large, deep pan. Pour in about 5cm/2in water and bring to the boil. Tip the rice into a bowl and place in the steamer or on the rack. Cover the pan tightly, reduce the heat to low and steam gently for 20 minutes. If usin