"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."
"1. Rinse and drain the sticky rice. Place rice in a shallow heat-proof bowl that will fit into your steamer. Steam in two batches if needed. 2. Mix the soy sauce with 1 tablespoon of the tomato paste in a small bowl. Toss with the sticky rice until evenly mixed. 3. Set a bamboo steamer over 2 inches of water. Bring to a boil, then reduce the heat to a brisk simmer. 4. Place the bowl in the steamer, cover and steam over medium-high heat for 15 minutes or until the rice is translucent and sticky."
Sticky glutinous rice is soaked overnight, tossed with light soy sauce and tomato paste, and steamed until translucent and sticky. Thick-cut applewood-smoked bacon is cooked until crisp with fennel seeds, smoked paprika, and red pepper flakes. Shiitake mushrooms, scallion whites, and garlic are sautéed with additional tomato paste, then combined with stock, sugar, kosher salt, and lemon zest and juice. Partially steamed rice is mixed with the tomato-bacon mushroom mixture and finished in the pan to develop browned crispy rice bits that are scraped up and folded into the final dish. If using salted stock, omit the teaspoon of kosher salt.
Read at www.mercurynews.com
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