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.

Sticky Rice Stuffing

rice

vegetable oil

onion ((thinly sliced))

sausage

mushrooms

soy sauce ((or gluten-free soy sauce))

dark soy sauce

chicken stock

scallions ((thinly sliced))

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. 

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.

Add the cooked rice, soy sauce, dark soy sauce, chicken stock, and scallions. Mix until the rice is an even brown color.

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!

https://content.jwplatform.com/videos/PKM1geMC.mp4

Learn how to make this Asian spin on Thanksgiving stuffing, with sticky rice instead of bread—can also be made gluten-free! Music: Bensound.com

Learn how to make authentic Chinese sticky rice stuffing with crispy edges, soft center, and a blend of savory sweet flavors. Perfect for the holiday season!

Sticky rice stuffing recipe

1.4 oz dried shiitake mushrooms (see notes)

Glutinous sticky rice (also known as sweet rice)

shallot

garlic (3 large, minced)

0.35 oz ginger (1 knob, minced)

oz Chinese or Taiwanese sausage (3 links)

5.2 oz ready-to-eat peeled and roasted chestnuts (roughly chopped)

tbsp avocado oil

Chinese cooking wine (Taiwanese michu, gluten-free sake,

⅛ tsp ground white pepper

½ tsp coarse sea salt

green onions (diced

tbsp light soy sauce

tbsp dark soy sauce

oyster sauce

tbsp mushroom liquid

tbsp toasted sesame oil

¼ tsp five spice powder (optional)

Rehydrate dried shiitake

Soak the dried shiitake overnight: In a large bowl or container, add the dried shiitake with 2 to 2.5 cups of room temperature water. Arrange the mushrooms to have stems side facing down. Loosely cover the bowl and let them soak overnight in a cool spot by the kitchen counter.

Save mushroom soaking liquid

Save the broth: After the mushrooms are rehydrated, gently squeeze them to remove excess water. Use a sieve or strainer to drain the mushrooms, reserving the soaking liquid for cooking.

Slice shiitake

Slice shiitake: For large shiitake, slice it into small bits. For small shiitake, slice it. For mini baby sized, you can leave them in whole.

Cook sticky rice separately

Cook sticky rice (no soaking needed): You can either use my rice cooker method or my microwave method.

Aromatics and sausage prep

Prep aromatics, sausage, chestnuts: Prepare the shallot, garlic, ginger. Slice the sausage into small rounds. Roughly chop the cooked chestnuts.

Combine sauce in a cup

Combine the sauce: In a large measuring cup, stir together the ingredients from soy sauce to five spice powder.

Preheat oven

Preheat the oven: If you plan on baking the rice in step 16, preheat it to 400°F (204°C).

Prep:

Shallot oil

In an oven safe 15-inch wide cast iron skillet or braiser, start the pan cold, add 6 tbsp oil and shallot, fry the shallot over medium to medium-low heat. Use a pair of chopsticks to separate the strands and flip often until the shallots turn golden brown, about 9-10 minutes.

Crispy shallot

Transfer the shallot out and leave the oil behind.

Make crispy shallot and shallot oil:

Saute sausage

Use the shallot oil to fry sausage for 2 minutes over medium-heat.

Saute the sausage:

Saute aromatics and shiitake

Use medium to medium-low heat, add the garlic and ginger. Stir for 10 seconds then add the shiitake. Saute for 2 minutes. Take care not to burn the garlic.

Saute chestnuts

Add the chestnuts and toss to combine for 1 minute.

Aromatics, shiitake, Chestnuts:

Deglaze the pan

Deglaze the pan with wine. If there are any brown bits, use a wooden spoon to scrape and lift it off the pan.

Deglaze:

Add cooked sticky rice

Add the cooked sticky rice and pour in the sauce. Gently toss the rice to combine with the sauce. Try not to smash the rice grains but rather toss from the bottom up to coat the sauce evenly over the rice.

Season the rice

Season with white pepper. Taste and add more salt if needed.  Return the crispy shallot to the pan and sprinkle it all over.

Add sticky rice:

Optional bake

To make the rice crispy, send the skillet to the oven, uncovered, Bake at 400°F (204 °C), middle rack, for 10 minutes.

Optional bake:

Serve

Use an oven mitten to carefully transfer the pan to the serving table. Sprinkle with scallions. Serve hot or warm.

Final garnish and serve:

We made this over the weekend for family and everyone loved it! The sticky rice was done quickly (using the microwave method) and the chestnuts are a must in our opinion. This is the easiest rice stuffing I’ve ever made and it’s delicious!

https://content.jwplatform.com/videos/sVPWyUwH.mp4

Authentic Chinese sticky rice stuffing with crispy edges, soft center, and a blend of savory sweet flavors. Perfect for the holiday season!

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Top 2 sticky rice stuffing recipes from across the web

The most viewed sticky rice stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sticky Rice Stuffing

Sticky rice stuffing recipe

The most viewed sticky rice stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine