✨ Vegetarian Sticky Rice ✨
Hi guys! Happy Monday! Starting off this week with my recipe for this earthy vegetarian sticky rice. It didn’t photograph well because of the gloomy weather, but I promise it’s packed with flavor, wholesome and oh so cozy.
Peep my highlight for step by step tutorial!
Ingredients for sticky rice:
1 cup long grain sweet rice
1 cup of water or 1 1/2 cup for extra sticky rice
About 1 cup roasted chestnuts
About 1 cup sliced water chestnuts
1 cup dried shiitake mushrooms
6-7 salted egg yolks
3 tbsp frying oil
3 cuillères à soupe de sauce végétarienne pour sauté
3 cuillères à soupe de sauce soja
1 tbsp dark soy
1 cuillère à soupe de vin de cuisine shaohsing
1 tbsp brown sugar
3 cuillères à soupe d'eau
Échalotes vertes pour la garniture
Huile de piment (facultatif)
Wash rice grains until water becomes translucent. Rinse and dry thoroughly.
Transfer rice to a nonstick pot or clay pot. Measure out 1 cup of water and add to rice. Soak for 1 hour.
Take dry mushrooms and soak into water for 30 min or until it becomes spongy. Squeeze excess water and cut in halves.
Transfer pot to stove. Add in an additional 1/2 cup of water if you want your rice extra sticky. If you prefer individual grains, then skip the extra water.
Bring the water to a boil on medium heat.
Add the mushrooms on top, put the lid on, and cook on low heat for 20-30 min or until the rice is completely cooked.
While the rice is cooking, mix together soy sauce, dark soy, brown sugar, stir-fry sauce, cooking wine, and water. In a small pan, add the sauces and bring it to a boil. The sugar will melt and start to thicken. Remove it from the pan.
Once the rice is cooked through, add in water chestnuts, roasted chestnuts, and egg yolk. Pour the sauce in and mix evenly.
You can also chop up some shallot, fry it in oil until it’s nice and caramelized, and add it to your rice.
Once everything is mixed evenly, add the lid back on and cook for an additional 15 min. The heat still remaining on low.
Top with scallions and chili oil to serve!