"Sticky rice, aka sweet glutinous rice, is best steamed so its plump, chewy grains are ready to sponge up all the flavor. 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. You'll end up with a bit of crispy browned rice at the bottom of the pan - scrape it up, fold it into the final mix"
"2 cups (460 g) glutinous rice, such as sweet rice or sticky rice, soaked in water overnight 1 tablespoon light soy sauce 2 tablespoons plus 2 teaspoons tomato paste, divided 8 ounces (225 g) thick-cut applewood-smoked bacon 1 teaspoon fennel seeds 1 teaspoon smoked paprika Pinch of red pepper flakes 5 ounces (140 g) shiitake mushrooms, stemmed and thinly sliced (2 loosely packed cups), or 8 to 10 dried shiitakes rehydrated in hot water for 1 hour, then sliced"
Soak glutinous rice overnight and steam until translucent and sticky after tossing with a soy sauce and tomato paste mixture. Cook thick-cut bacon with fennel seeds, smoked paprika, and red pepper flakes, then add shiitake mushrooms, scallion whites, and garlic. Mix in remaining tomato paste, sugar, and divided stock to create a richly flavored, slightly saucy base. Combine steamed rice with the bacon-mushroom mixture, allow a browned crispy layer to form on the pan bottom, scrape and fold those crispy bits into the rice, and finish with scallion greens, lemon zest, and lemon juice.
Read at Daily News
Unable to calculate read time
Collection
[
|
...
]