Sticky Rice (aka Sweet Rice) with Chinese Sausage and Mushrooms

The second part of Starch Week is a Chinese recipe using sticky (sweet) rice. This can be an entree with the meat, but you could make it vegetarian and use tofu, or even just have it as a side dish. If you have a grocery store with a nice rice section you might be able to find this, but most likely you will have to go to an Asian grocery store. They sell it as sweet or glutinous rice. Basically, it gets super sticky like sushi rice, hence the glutinous title. If you don’t have a rice cooker, you could use the bag or look up directions for cooking it in a saucepan instead.

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You might remember this recipe from July 4. Or, at least I mentioned having it at our party. I also promised a recipe for it. Well, K made it with lots of talking to his mom because the original recipe she gave me was not fleshed out. This meant that he promptly forgot much of the recipe. So, I postponed it hoping no one would notice. Then, we decided to make it for our friend Lisa’s going away Asian potluck. Another chance to get the recipe! This time, I wrote out the recipe while he made it, at the same time he was video chatting with his mom. Perfection!

The first time he made it!

The first time he made it!

A few months later with more help from his mom...even better!

A few months later with more help from his mom…even better!

Make sure you prep the ingredients before you begin, as with most Asian recipes.

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Directions for Sticky Rice

  • 4 cups sticky rice
  • 6-7 dried shiitake mushrooms, soaked overnight, drained, and chopped (stems removed)
  • 1 teaspoon sugar
  • 4 green onions, chopped
  • 4-5 Chinese sausage links, chopped
  • Dried shrimp or scallops (optional)
  • Oil
  • 1 Tablespoon soy sauce

Cook the sticky rice with the correct amount of water for your rice cooker, using the sticky or sweet rice line.

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When the rice is done, stir-fry the mushrooms in some oil in a wok. If desired, add the dried shrimp at this time. Stir in the sugar. When they are almost ready, add the green onions and stirfry for another minute or two. Remove from the wok, then cook the sausage in the same pan.

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While cooking the sausage, the fat might render out if you cook it for too long. So, you can use the fat in the rice for taste, but don’t add all of it, or you can just use the sausage. When the meat is done, remove the sausage from the pan.

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Add both the mushrooms, green onions, and sausage to the rice.

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Stir to combine.

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Add the soy sauce (more or less to taste).

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Again, stir. Press “cook rice” again with everything in the rice cooker. Then, after it is done, you can keep it warm in the rice cooker until ready to serve.

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Directions for Sticky Rice (without pictures)

  • 4 cups sticky rice
  • 6-7 dried shiitake mushrooms, soaked overnight, drained, and chopped (stems removed)
  • 1 teaspoon sugar
  • 4 green onions, chopped
  • 4-5 Chinese sausage links, chopped
  • Dried shrimp or scallops (optional)
  • Oil
  • 1 Tablespoon soy sauce

Cook the sticky rice with the correct amount of water for your rice cooker, using the sticky or sweet rice line.

When the rice is done, stir-fry the mushrooms in some oil in a wok. If desired, add the dried shrimp at this time. Stir in the sugar. When they are almost ready, add the green onions and stirfry for another minute or two. Remove from the wok, then cook the sausage in the same pan. While cooking the sausage, the fat might render out if you cook it for too long. So, you can use the fat in the rice for taste, but don’t add all of it, or you can just use the sausage. When the meat is done, remove the sausage from the pan. Add both the mushrooms, green onions, and sausage to the rice. Stir to combine. Add the soy sauce (more or less to taste). Again, stir. Press “cook rice” again with everything in the rice cooker. Then, after it is done, you can keep it warm in the rice cooker until ready to serve.

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10 thoughts on “Sticky Rice (aka Sweet Rice) with Chinese Sausage and Mushrooms

  1. Joanna always complains that her rice isn’t sticky enough. Doesn’t bother me. Maybe we need a rice cooker? But we’re not big fans of one use items. Especially ones that take up a lot of counter or cupboard space. Do you know if a pressure cooker would be good for making rice?

    So how is Chinese sausage different from other varieties?

    • It might be the type of rice you use? Certain kinds like Basmati aren’t as sticky. For our normal Asian dishes we use Jasmine rice, and it’s a longish rice. You should be able to make it without a rice cooker, but it does help make it more like restaurant-style. You can cook other things in it, kind of like this dish. I have never used a pressure cooker, so I can’t say for sure, but I feel like you could use it? I do like how easy the rice cooker is to use. We can even use a timer option and have the rice ready for us hours later. But, if you don’t have rice that often, it wouldn’t make sense.

      Chinese sausage is kind of a cross between sausage and salami. It holds together like a roll of salami, but its texture is not as firm as salami (closer to normal sausage). The flavor is also a bit different than standard sausage. I can’t explain exactly how…just a bit different.

  2. I’m saving this!!! Thank you so much for making this for my party – it was delicious! Yum yum yum *_* I am so happy you have it written down for posterity too.

  3. I’ll have to buy some Chinese sausage on my next trip to H-Mart and make this. One of my favorite dim sum dishes; just love the flavor of the sausage.

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