Sticky Rice Stuffing
This sticky rice stuffing is for adventurous Thanksgiving cooks or anyone looking for a gluten-free stuffing to regular bread stuffing. NOTE: To make this recipe vegetarian, simply substitute chopped roasted chestnuts for the sausage and use mushroom or vegetable stock instead of chicken stock.
- Prep time
- 1 hr
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups sweet rice ((also called sticky rice))
- 2 tablespoons vegetable oil
- 1 onion ((thinly sliced))
- 2 links of Chinese sausage ((lop cheung, sliced; can substitute bacon or any other gluten-free sausage))
- 8 ounces fresh shiitake mushrooms ((thinly sliced, or substitute re-constituted dried shiitake mushrooms))
- 2 tablespoons soy sauce ((or gluten-free soy sauce))
- 1 tablespoon dark soy sauce ((or 1 teaspoon molasses, if you want to stay gluten-free))
- 1 cup low-sodium chicken stock
- 2 scallions ((thinly sliced))
Instructions
- 1
Cook the sweet rice (sticky rice). The most foolproof way is to soak it overnight (or at least 6 hours), and then steam it for 40 minutes. If you have a rice cooker with a sweet rice setting, you can also cook it that way.
- 2
Preheat your oven to 400 degrees F. Heat a large cast iron skillet over medium high heat and add 2 tablespoons oil. When oil is hot, add the onions and sliced Chinese sausage. Cook for 3-5 minutes. Add the mushrooms and cook until caramelized.
- 3
Add the cooked rice, soy sauce, dark soy sauce, chicken stock, and scallions. Mix until the rice is an even brown color.
- 4
Spread the stuffing out evenly in the pan, and transfer to the oven. Roast the stuffing for 15 minutes, until crisp on the top and bottom. Serve!