Savory Coconut Sticky Rice with Mushroom and Shallot

Instructions

1. 1

   Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in clean water for at least 4 hours, or preferably overnight.

2. 2

   Drain the soaked rice and transfer it to a steamer basket lined with cheesecloth or parchment paper. Steam the rice over simmering water for 25-30 minutes, or until tender and translucent. While the rice steams, gently heat the coconut milk, water, sugar, and salt in a saucepan until the sugar and salt dissolve. Do not boil.

   ~30 min
3. 3

   Once the rice is cooked, carefully transfer it to a mixing bowl. Gradually pour the warm coconut milk mixture over the hot rice, stirring gently to combine. Cover the bowl and let it sit for 15 minutes, allowing the rice to absorb the liquid.

   ~15 min
4. 4

   While the rice is absorbing the coconut milk, thinly slice the shiitake mushrooms and finely chop the shallots. Heat the vegetable oil in a frying pan over medium heat. Add the shallots and sauté until softened and lightly golden, about 5 minutes. Add the sliced mushrooms and cook until tender and browned, about 7-10 minutes. Stir in the soy sauce and sesame oil, and cook for another minute.

   ~15 min
5. 5

   Gently fold the sautéed mushroom and shallot mixture into the sticky rice. Stir in the chopped fresh cilantro. Serve warm.

   ~5 min