Sticky Rice Stuffing Recipe
not fancy, not stuffy - just stuffin'
Found my Mom's recipe card. Of course for her they are notes because she had made it so many times. So we fill in the blanks and hope it is right... You can halve this recipe with no issues. And there is a lot of "do it by feel" in this recipe.
Ingredients:
1 cups sticky rice (also known as glutinous or sweet rice)
1 cups Jasmine rice
1/3 of a cup (about 5) dried Chinese black or shiitake or any mushrooms chopped or 1 large handful
1/3 pound lop cheung - Chinese sausages, diced (optional)
1 white onions, diced
2 stalks celery, diced
enough turkey, or vegetable broth to cook the rice.
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If Oven cooking preheat 300° F or cook at the same time as the turkey
Directions:
1. Combine the rice and wash at least three times until the water is clear
2. Put the rice in the pot or rice cooker
3. Add all the ingredients and stir to combine
4. Set the rice cooker for short grain, sushi or similar setting or put in the oven.
5. Cover with stock as specified for the rice amount or use the finger technique.
(Dip your finger into the rice and note the depth of the rice by marking it with your thumb. Then, add water until the level of the liquid reaches the same point on your finger (from the top of the rice to your thumb mark). This method works for any size pot, as it naturally adjusts the liquid-to-rice ratio.)
6. Cook until the rice is done. Make sure the sausage has reached at least 165°f. As long as it is still sticky moist it is good.
You can always add a little water or more turkey stock.
Top with turkey drippings if you have some.
