Steamed Sticky Rice

Name: Steamed Sticky Rice
Yield: Serves 4
Cuisine: China
Ingredients: 3 tablespoons finely chopped spring onions; Sichuan preserved vegetable; 3 tablespoons rice wine or dry sherry; 100 g (4 oz) fresh or frozen peas; 1 tablespoon oil, preferably groundnut; 1 tablespoon finely chopped fresh ginger; 100 g (4 oz) button mushrooms; glutinous or short-grained rice to fill a measuring jug to 450 ml (15 fl oz) level; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

In this recipe, the rice is suffused with many seasonings which are slowly steamed along with it. This is a dish my mother used to cook for me on those days when she could not be home to prepare lunch. She would make the dish and then set it in the warm steamer, where all the ingredients would slowly marry.

Ingredients

glutinous or short-grained rice to fill a measuring jug to 450 ml (15 fl oz) level
100

Asia
China
Preserve
Main course
Vegan

Method

Put 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 5 cm (2 in) of water an