The Art of Creating Sticky Rice Stuffing: A Family Recipe Inspired by Grandma Mary

I'm starting with some sweet glutenous rice that I've soaked overnight, and I've also rinsed it very well to get rid of the starches. Rather than boiling it in a pot of water, I'm going to be steaming it in this steamer basket that's lined with some cheesecloth to catch the pieces of rice that allows the rice to stay fluffy and not clump together. Cooking the rice for 25 minutes until it's cooked through and still chewy is essential to achieving the perfect texture.

While my rice is cooking, I'll make up my sauce. I'll start with a third of a cup of Shaen cooking wine, which is caramelly and complex and dark. If you didn't have it, you could also use Cherry cooking wine as a substitute. Then, I'll season with two tablespoons of soy sauce, loving the salty flavor this rice has. Thanksgiving isn't a holiday to worry about sodium, so I'm not too concerned about using a bit more. A tablespoon of dark soy sauce, which is thicker and kind of syrupy, and a little bit sweet, will add depth to my sauce. Lastly, I'll add a tablespoon of toasted sesame oil, one of my favorite ingredients, loving those toasty flavors.

I've got my brazer heating over medium-high heat, and I'll drizzle in two tablespoons of neutral oil. I'll soften up two shallots that are finely chopped with a pinch of salt, taking inspiration from my grandma Mary's recipe. This stuffing is truly unique, with a combination of classic elements and a few added twists. Grandma Mary was known for her creative recipes, which often featured just the right amount of each ingredient to bring everything together.

I've got Chinese sausage, chestnuts, and mushrooms on hand, although I must admit that I don't like mushrooms myself. But grandma Mary said I needed to add them, so I'm including them in my recipe. The chiaki mushrooms and crini mushrooms will add a mushroomy earthiness to the dish, even though I won't be enjoying it myself. I'll season with another couple of pinches of salt and two cloves of finely chopped garlic and ginger, now that the aroma is really starting to smell good.

I'll dump in my Chinese sausage, which I love so much – it's fatty, sweet, and kind of snappy. The cooked peeled and chopped chestnuts will add some creamy bits scattered throughout, making each bite a delightful surprise. When my rice is done cooking, I'll pop it into the steamer basket to help break up any clumps and incorporate it with all the other good stuff.

My dad and aunt are going to be so excited to try this sticky rice stuffing, which I hope will stack up to grandma Mary's recipes. The dish would be delicious even on its own, but I'll boost the flavor by adding a bit more sauce and finishing it off in the oven at 400°F for 10 minutes until it's crispy. A sprinkle of fresh scallions and cilantro will top it all off, making each bite a satisfying experience. And as I take that first bite, I'll remember grandma Mary's advice to always taste before serving – after all, you never know where the flavors might lead you!

"WEBVTTKind: captionsLanguage: ensticky rice stuffing I'm starting with some sweet glutenous rice that I've soaked overnight I've also rinsed it very well to get rid of the starches and rather than boiling it in a pot of water I'm going to be steaming it in this steamer basket that's lined with some cheesecloth to catch the pieces of rice that allows the rice to stay fluffy and not Clump together and cook the rice for 25 minutes until it's cooked through and still chewy so while this goes I'll make up my sauce I'll start with a thir of a cup of shaen cooking wine which is caramelly and complex and dark if you didn't have it you could also use Cherry cooking wine and then I'll season with two tablespoons of soy sauce I love how salty this rice is Thanksgiving is not a holiday to worry about sodium and a tablespoon of dark soy sauce which is thicker and kind of syrupy and a little bit sweet a tablespoon of toasted sesame oil one of my favorite ingredients I love those toasty flavors and I'll whis this together and set it aside okay I've got my brazer here heating over medium high heat I'll drizzle in 2 tablespoons of neutral oil I'll soften up two shallots that are finely chopped pin of salt so this is fully inspired by my grandma Mary's recipe this stuffing is truly unique a lot of her recipes were the classic and a little of this add just the right amount of that so I've been trying to translate them with the exact amount so that I can pass these recipes on to my kids and so on they are just so delicious I've got Chinese sausage some chestnuts and mushrooms which I don't like sorry mushroom lovers I'm not one of you but Grandma Mary said I needed to add them so I'm adding them I've got some chiaki mushrooms and crini mushrooms and they'll add that mushroomy earthiness even I will admit that mushrooms contribute an important flavor to this I'll season with another couple of pinches of salt I have two cloves of finely chopped garlic and GR in a tablespoon of Ginger now this is really starting to smell good I'll dump in my Chinese sausage which I love so much it's fatty and sweet and kind of Snappy and some cooked peeled and chopped chestnuts which have a flavor similar to sweet potatoes so they'll add some creamy bits scattered throughout if all the sausage goes missing you know where it went right to my belly I'll check on my rice it's looking done the best way to tell is simply by tasting it oh such a satisfying texture that is cooked I'll pop this in and then a leadle full of water will help break this rice up so that it's not too clumpy I'll incorporate it in with all of this good stuff my dad and aunt are going to be so excited to have this I hope it Stacks up to Grandma Mary's this would be delicious as it is but I'll boost up the flavor with the sauce that I made to add even a little bit more textural excitement I'll finish this off in the oven at 400° for 10 minutes until it's crispy I'm smelling that cooking wine M oh that's looking great I'll finish with a pie of pretty freshness I've got sliced scallions and cilantro I like a lot of this on top and I feel like my dad would be upset if I didn't taste it to make sure it was okay oh I got chestnut in that bite that creaminess and the chewy rice is so satisfyingsticky rice stuffing I'm starting with some sweet glutenous rice that I've soaked overnight I've also rinsed it very well to get rid of the starches and rather than boiling it in a pot of water I'm going to be steaming it in this steamer basket that's lined with some cheesecloth to catch the pieces of rice that allows the rice to stay fluffy and not Clump together and cook the rice for 25 minutes until it's cooked through and still chewy so while this goes I'll make up my sauce I'll start with a thir of a cup of shaen cooking wine which is caramelly and complex and dark if you didn't have it you could also use Cherry cooking wine and then I'll season with two tablespoons of soy sauce I love how salty this rice is Thanksgiving is not a holiday to worry about sodium and a tablespoon of dark soy sauce which is thicker and kind of syrupy and a little bit sweet a tablespoon of toasted sesame oil one of my favorite ingredients I love those toasty flavors and I'll whis this together and set it aside okay I've got my brazer here heating over medium high heat I'll drizzle in 2 tablespoons of neutral oil I'll soften up two shallots that are finely chopped pin of salt so this is fully inspired by my grandma Mary's recipe this stuffing is truly unique a lot of her recipes were the classic and a little of this add just the right amount of that so I've been trying to translate them with the exact amount so that I can pass these recipes on to my kids and so on they are just so delicious I've got Chinese sausage some chestnuts and mushrooms which I don't like sorry mushroom lovers I'm not one of you but Grandma Mary said I needed to add them so I'm adding them I've got some chiaki mushrooms and crini mushrooms and they'll add that mushroomy earthiness even I will admit that mushrooms contribute an important flavor to this I'll season with another couple of pinches of salt I have two cloves of finely chopped garlic and GR in a tablespoon of Ginger now this is really starting to smell good I'll dump in my Chinese sausage which I love so much it's fatty and sweet and kind of Snappy and some cooked peeled and chopped chestnuts which have a flavor similar to sweet potatoes so they'll add some creamy bits scattered throughout if all the sausage goes missing you know where it went right to my belly I'll check on my rice it's looking done the best way to tell is simply by tasting it oh such a satisfying texture that is cooked I'll pop this in and then a leadle full of water will help break this rice up so that it's not too clumpy I'll incorporate it in with all of this good stuff my dad and aunt are going to be so excited to have this I hope it Stacks up to Grandma Mary's this would be delicious as it is but I'll boost up the flavor with the sauce that I made to add even a little bit more textural excitement I'll finish this off in the oven at 400° for 10 minutes until it's crispy I'm smelling that cooking wine M oh that's looking great I'll finish with a pie of pretty freshness I've got sliced scallions and cilantro I like a lot of this on top and I feel like my dad would be upset if I didn't taste it to make sure it was okay oh I got chestnut in that bite that creaminess and the chewy rice is so satisfying\n"