Chinese Sweet Rice

 

This dish requires cooking meat over a stove, and then dumping all the ingredients in a rice cooker.  Please note: some measurements are estimates only.  Also, the recipe can be altered according to your preference.  Dried scallops can be used, or barbecue pork, frozen veggies, coconut, oyster sauce, scallions, cilantro.  The sky’s the limit.

 

Prep Time: 10 minutes (does not include waiting for dry ingredients to soak)

Stir-frying time: 3 minutes

Rice cooking time: 45 minutes (includes waiting 5-15 minutes after rice is cooked before opening cover)

 

Ingredients:

 

• 1 cup sweet rice (also known as glutinous rice)
• ½ cup long grain rice
• 2 Tbsp Chinese dried shrimp
• 4 Chinese dried mushrooms
• 1 Chinese sausage
• 4 oz ground pork
• 1 tsp Cooking oil
• 1 tsp Soy Sauce
• 1 ¼ c Chicken Broth
• ½ tsp Salt
• ½ Tbsp Dried shallots
• ¼ tsp Sugar
• 1 tsp Rice cooking wine (or white cooking wine)
• 1 tsp Sesame oil (optional)

 

Instructions:

 

1. In rice cooker bowl, wash rice in several changes of cold water until the water runs clear.  Discard water, and leave rice alone.  The rice will absorb the excess water while you prepare the rest of the ingredients.
2. Place shrimp and mushrooms in separate bowls.  Pour ¼ c cold water over shrimp.  Pour ½ c cold water over mushrooms.  Soak for about 30 minutes to soften.
3. When softened, cut shrimp if larger than ¼ inch.  Later you will stir-fry the shrimp and mushrooms with the pork without the liquids.  You’ll keep the mushroom liquid, but discard the shrimp liquid.
4. Finely chop sausage and set aside separately.
5. Prepare pork to your liking.  I like salt, so I cover the pork with say ½ tsp of salt.  Add a pinch or two of sugar (maybe ¼ tsp), a little bit of cooking wine and sesame oil (optional).
6. Heat wok or skillet over high heat until hot but not smoking.  Add oil and pork, and stir-fry a minute or two until the pork is mostly cooked.  Add Chinese sausage, and stir-fry for 30 seconds or more.  Add shrimp, mushrooms, and shallots, and stir-fry 30 seconds or more.  Add soy sauce, stir to combine.  Season to taste.  Remove from heat, and set aside.
7. Pour mushroom liquid into measuring cup (should total to ¼ c).  Add chicken broth.  Total amount of liquid to pour into rice cooker bowl should be 1 ½ c.
8. Pour mushroom liquid and chicken broth mixture into rice cooker bowl.
9. Dump cooked pork mixture into rice cooker bowl.  Stir.
10. Cook rice in rice cooker.
11. When rice is finished, do not open the cover.  Let rice stand in rice cooker for 5-15 minutes.
12. Open cover, and stir to combine.
13. Add salt or soy sauce if the rice needs it.
14. Serve immediately.

 

Makes about 6 cups.  Serves 6 to 8 as part of a multicourse meal.

Serves 3 by itself.

 

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