Chinese Sticky Rice

Chinese sticky rice

The rice in this dish is glutinous rice, also known as sweet rice. This type of rice is extra sticky once cooked. I like this type of rice because of its chewy texture. I've made this recipe with vegetarian sausage, but feel free to use real Chinese sausage if you like.


All Ingredients

2 cups (431g) glutinous rice
6 (22g) shiitake mushroom, dry
5 (135g) sausage, vegetarian or not
2 (170g) baked tofu
2 tbsps (28g) garlic oil
2 tbsps (28g) sesame oil
1 inch (12g) ginger, minced 1 minute
½ cup (30g) scallion, thinly chopped
1 tsp (6g) white pepper, ground 1 minute
5 tbsps (85g) soy sauce
½ cup (30g) cilantro, chopped


  1. Soak the rice in cool water overnight. Pour hot water over the dry mushrooms and soak overnight as well. about 12 hours
  2. Dice the sausage, baked tofu, and mushrooms. 10 minutes
  3. Drain the rice in a colander. 1 minute
  4. In a large wok, heat the oils on medium high heat. You can test if it's ready by immersing the tips of wooden chopsticks in the oil. If bubbles surround the chopsticks, it is ready. 3 minutes
  5. Saute the ginger for 1 minute until you can smell the ginger in the air. 1 minute
  6. Add the tofu and sausage dices and saute for a few minutes. 3 minutes
  7. Add the mushrooms and saute for a couple of minutes. 2 minutes
  8. When the mushrooms seem sufficiently cooked, add the rice, soy sauce, and white pepper. 1 minute
  9. Stir until well combined and the rice has absorbed the soy sauce evenly. 3 minutes
  10. Take the rice off the heat and place the rice into a steamer. You can either use a heat proof bowl or simply lay the rice on cheesecloth in the steamer. If the recipe is too much, you can portion some of the rice in freezer bags to steam later. 1 minute
  11. Steam the rice for 30-40 minutes until the rice is fully cooked. 40 minutes
  12. Garnish with scallion and cilantro and serve immediately. The rice will become hard once it's cool, so always heat it hot! 1 minute
Chinese sticky rice ndata