Chinese Sticky Rice Recipe

A modified version of the classic Chinese favorite. The key to this dish really
is the Chinese sausage. With its distinct flavor, it cuts through the rice and
sets the dish apart. Tasting Guidelines: Taste is lightly sweet, savory, and
aromatic. Weight is medium but can be balanced with vinegar and spicy. Texture
is soft. Good for people with low to moderate side effects. Best categorized as
Chinese.

Servings: 6 people

Author: Chef Ryan Callahan

Prep Time
15 minutes

Cook Time
30 minutes

Course:

Side Dish

Cuisine:

Chinese

Keywords:

Instructions

1 Prepare sushi grade rice as directed in a rice cooker. When finished, remove and
place into large mixing bowl. Stir in oil and rice vinegar, mixing thoroughly to
coat all surfaces. Allow rice to cool until it is warm. The rice needs to be
warm, not hot. Add remaining ingredients and seasonings into bowl with rice. Mix
thoroughly, and be careful to allow soy sauce to be applied evenly. The best way
to do this is to add it in small increments, stirring thoroughly in between.
2 After rice is thoroughly coated and mixed, transfer rice into a baking dish of
your choosing. Cover well with either a lid or tin foil and bake in oven at
375°F at least one hour. The longer you bake this dish, the more well-integrated
the flavors become. Be careful not to over-bake, as the rice could begin to dry
out.

Chinese Sticky Rice Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook