Korean•comfort

Sticky Rice Stuffing

Seonkyoung Longest recipe - Korean

Ingredients

Quantities are shown as originally provided.

1 cup short grain sticky rice(sweet rice)
5 thick cut bacon, cut into bite sizes
3 cloves garlic, chopped
1 medium size yellow onion, diced
3 stalks celery, cut half in lengthwise, diced
1/2 tsp salt
1/4 tsp black pepper
1 Korean pear (aka Asian pear), diced (you can substitute with bosc pear, anjous pear or fuji apple)
1 1/4 cup chicken stock (if you like your stuffing drier side, add only 1 cup)
1/2 cup dried cranberry
2 to 3 Tbs unsalted butter
1/2 cup chopped nuts

1
Wash rice under cold water by gently rubbing with your hand until you see clear water, no more cloudy milk water. Soak rice in enough cold water (about 1-2 inch above from rice) at least 2 hours to overnight.
2
Preheat oven to 400°F Heat a cast iron skillet or oven safe skillet over medium heat; add bacon, cook until golden brown edges and slightly crispy.
3
Add garlic, onion and celery, season with salt and pepper. Sauté about 5 to 6 minutes, or vegetables are soften. Stirring occasionally.
4
Add pear and cook additional 1 to 2 minutes. Stirring occasionally.
5
Drain soaked rice and add into skillet. Toast rice about a minute then add chickens tock and dried cranberry. Mix everything together and flat out surface.
6
Cover with aluminum foil and bake in preheated oven for 20 to 25 minutes or until rice is fully cooked.
7
Remove aluminum foil. Fold in butter and flat out surface. Sprinkle chopped nuts on top. Back to oven with no cover for 5 minutes or top of stuffing is golden brown. Remove from oven and serve. Enjoy!