"Sticky rice, aka sweet glutinous rice, is best steamed so its plump, chewy grains are ready to sponge up all the flavor. This dish from my cookbook "The Chinese Way" is a riff on lo mai gai, a dim sum classic. I created it almost by accident when I was obsessed with tomato paste and the umami it can contribute. The result is reminiscent of paella, but with the classic sticky-chewy texture of sweet glutinous rice."
"Mix the soy sauce with 1 tablespoon of the tomato paste in a small bowl. Toss with the sticky rice until evenly mixed. Set a bamboo steamer over 2 inches of water. Bring to a boil, then reduce the heat to a brisk simmer. Place the bowl in the steamer, cover, and steam over medium-high heat for 15 minutes or until the rice is translucent and sticky. (It won't be cooked all the way through.)"
Sticky glutinous rice is soaked overnight and steamed until translucent and sticky, then tossed with a mixture of light soy sauce and tomato paste. Thick-cut applewood-smoked bacon is cooked with fennel seeds, smoked paprika, red pepper flakes, shiitake mushrooms, scallions, and garlic to develop savory depth. Additional tomato paste and stock are added with sugar, kosher salt, lemon zest and juice to build a rich, umami-forward sauce. The steamed rice is combined with the bacon mixture and cooked to allow a crispy browned rice layer to form, which is scraped up and folded into the final dish. Omit added kosher salt if using salted stock.
Read at Boston Herald
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