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Asian Sticky Rice
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.
👥 8 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 3h🔥 Cook: 45 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- bowl
- pot
📝 Preparation Steps
1
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.
2
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.
3
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.
4
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!
5
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!
Nutrition Facts
calories
191 kcal
fat Content
6.5 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
1.9 g
sodium Content
642.8 mg
protein Content
8.8 g
cholesterol Content
20.2 mg
carbohydrate Content
24.2 g
saturated Fat Content
2.4 g
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