Sticky Rice
1.5 cups sweet rice 2 large cloves garlic, minced 2 large carrots, minced 8 shiitake mushrooms,
rehydrated + diced
2/3 cup frozen peas, cooked 2-3 stalks scallions 2 Tbsp. soy sauce 2 tsp. sugar
3/2 cup water or stock*
4/2 tsp salt *if using stock, you may want to eliminate the salt, and cut back on the soy sauce.
time 1 1/2 hour, + soaking time serves 2-3
Wash and soak the sweet rice in 2 inches of water for at least 3 hours, up to overnight. Drain. In a
wok, heat 1 Tbsp. cooking oil. Stir-fry the garlic for a minute or two. Add the minced carrots and
diced mushrooms, and stir-fry until the carrots have begun to soften, about three minutes or so. Add
the cooked peas and the rice. Stir well to coat. Add the water/stock, soy sauce, sugar, salt, and
scallions. Continue cooking, stirring frequently, for about 5 minutes or so, until the rice has
begun to turn translucent on the edges. Transfer the rice mixture to a large bowl and steam for
approximately one hour. (Hint: the easiest way to do this is to clean out your wok, insert a steamer
rack in the center, place the bowl on the rack. Add 1" water to the wok and bring the water to a
boil. Cover and cook, reducing heat to medium-low. If you lack a steamer rack, you can place two
wooden chopsticks in a cross on the bottom of the wok). Serve, garnished with scallions if desired.
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