Description
Chinese Savoury Sticky Rice is a comforting and flavorful dish made with glutinous rice, fragrant mushrooms, tofu, and greens all tossed in a rich soy-based sauce. It’s a perfect balance of umami and texture — soft, sticky rice with tender vegetables and a hint of nuttiness from sesame oil and roasted peanuts.
Ingredients
Units
Scale
- Rice: 1 cup (205 g) dry glutinous rice or short-grain rice
- Sauce: 1/2 tablespoon dark soy sauce
- 1 tablespoon soy sauce
- 1 tablespoon cane sugar
- 1 teaspoon sesame oil
- Pinch ground white pepper
- 1/4 cup vegetable broth or water
- Fillings: 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3.5 oz fresh shiitake mushrooms (or other mushrooms of choice), sliced
- 3.5 oz extra firm tofu, pressed and diced
- 1 head bok choy, mustard greens, or other greens of choice (optional)
- 1/2 tablespoon Shaoxing wine or dry sherry (optional)
- 1 teaspoon dark soy sauce
- 1 tablespoon soy sauce
- 2 teaspoons cane sugar
- To Cook: 1/2 cup vegetable broth or water (adjust accordingly)
- 15 g chopped chives or scallions (around 1/4 cup)
- To Finish: Roasted peanuts
- Chopped scallions
Instructions
- Rinse the glutinous rice thoroughly until the water runs clear, then soak it for at least 4 hours or overnight. Drain well before cooking.
- In a small bowl, whisk together all the sauce ingredients: dark soy sauce, soy sauce, cane sugar, sesame oil, white pepper, and vegetable broth. Set aside.
- Heat sesame oil in a large nonstick pan or wok over medium heat. Add the minced garlic and ginger and sauté until fragrant, about 30 seconds.
- Add the sliced mushrooms and diced tofu, cooking for 3–4 minutes until lightly browned.
- Stir in the greens, Shaoxing wine (if using), dark soy sauce, soy sauce, and sugar. Cook for another 2–3 minutes until the greens are wilted and the mixture is coated in sauce.
- Add the soaked rice and pour in 1/2 cup of vegetable broth. Stir to combine everything evenly.
- Reduce the heat to low, cover, and steam for about 20–25 minutes, stirring occasionally and adding more broth if needed, until the rice is sticky and tender.
- Once cooked, stir in chopped chives or scallions for freshness.
- Top with roasted peanuts and more scallions before serving warm.
Notes
- Glutinous rice (also called sticky or sweet rice) gives the best texture, but short-grain rice can be used as a substitute.
- Pressing tofu removes excess moisture and helps it crisp up when cooked.
- You can use other vegetables like cabbage or spinach if bok choy is unavailable.
- This dish is naturally vegan and can be made gluten-free with tamari instead of soy sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg