My savoury sticky rice is the perfect snack when you want something delicious for very little work! This popular Asian dish is flavoured with Chinese sausage, dried shrimp and fried onions. Using traditional methods this dish can take several hours to make but I have developed a simple recipe to take out much of the hard work, prep time and special equipment. It is truly a lazy way to make sticky rice without sacrificing on taste.
It has been a while since my last post. These past few weeks have been a bit crazy with Tet (lunar new year) and my little girl’s 1st birthday. Originally, I had planned to get this post out before Tet but it has been somewhat of a nightmare. Planning and cooking food for 50+ guests for my daughter’s birthday was a massive challenge that took a lot of my time. Couple that with developing the most frustrating recipe I have ever experienced and you have a few weeks of fun, joy and happiness!!
I probably went through about 3 kg of glutinous rice before I was happy with the recipe. It was a very long and exhausting process but I am really happy with the outcome. This recipe requires less time and effort in comparison to other methods including:
- Removing the “overnight” soaking period for the sticky rice which most traditional recipes require. This for me is a real deterrence. If I feel like sticky rice, then I want it in the moment. Not the next day.
- Using a microwave rather than a steamer, because (in Australia anyway) nearly everyone owns a microwave but steamers seem to be less common. I also find there’s less mess to deal with when you use a microwave.
- Not calling for a container with a vented lid or plastic wrap as required by other microwave recipes. In the interests of reducing waste and using the most generic equipment possible I’ve worked out you can get the same results just by using a normal, microwave-safe bowl and plate.
The rice is also cooked with the ingredients so the flavours are better absorbed.
This recipe now works for me every time, however I want to point out that every microwave is different so what works for me might need some tweaks to work for you:
- If the rice is only slightly undercooked, then cover after cooking and let it sit for a further 10-15 minutes. The trapped steam will continue to cook the rice while resting.
- If the rice is undercooked, then after you’ve soaked and rinsed the rice, soak and rinse once more.
- If the rice is still undercooked, extend the first round of cooking time from 6 minutes to 7-8 minutes.
- If the rice is mushy, reduce the amount of cooking water from 220 ml to about 200 ml.
- If the rice is too dry, increase the amount of cooking water from 220 ml to about 240 ml. For the third round of cooking in the microwave, cook covered instead of uncovered.
While making this recipe I’ve learnt a thing or two about persistence, including the importance of knowing when to take a break and when to push through. Thankfully though I am now very confident that this is an easy, simple recipe for something that normally takes much longer. This is savoury sticky rice for the lazy person, and the perfect snack when you need a quick fix.
Lazy Savoury Sticky Rice - Xoi Man
My savoury sticky rice is the perfect snack when you want something delicious for very little work! This popular Asian dish is flavoured with Chinese sausage, dried shrimp and fried onions.
- 2 L boiling water
- 15 gm small dried shrimp (available at Asian groceries) (Note 1)
- 250 gm glutinous rice
- 220 ml boiling water
- 1 tbsp / 15 ml Maggi seasoning sauce (found in most mainstream supermarkets or Asian groceries)
- 1/2 tbsp / 7.5 ml canola oil for the rice
- 1/2 tbsp / 7.5 ml canola oil for frying
- 1 small shallot or 1/4 medium brown onion, very finely chopped
- 1 Chinese sausage, cut into very small pieces
- 2 tsp minced preserved turnip (found in Asian groceries and can be omitted if too difficult to get)
- 1 tsp white sugar
- 1 stalk of spring onion, chopped
- 2 tbsp of fried onion or shallots
Boil roughly 2 L of water in a kettle.
Place the dried shrimp in a small bowl and add 250 ml of boiling water. Set aside to soak.
Wash the glutinous rice in a large bowl by moving it around in the water with your fingers and then drain. Repeat until the runoff water is somewhat clear (about 3 times).
Pour 1.5 L of boiled water over the rice and allow to soak for 15 mins. Loosen the rice by stirring it every 5 mins with a spoon.
Prep all your ingredients so that they are ready to go when you need them.
Strain the rice with a strainer and rinse under a tap with warm water until the rice no longer feels gooey.
Place the rice in a microwaveable bowl and add 220 ml of boiling water, Maggi seasoning and canola oil. Stir the bowl until combined. (Note 2)
Place a microwaveable plate over the bowl (the plate does not need to seal the bowl completely) and cook in the microwave for 6 mins on high.
In a small pot, add canola oil and fry the small shallot/brown onion for roughly 1 min on medium heat, or until translucent and just starting to colour.
Add the Chinese sausage and cook for a further minute. Keep stirring the ingredients to avoid burning.
Add the shrimp and preserved turnip and cook for another minute. Keep stirring the ingredients to avoid burning. Then take off the heat.
Use oven mitts to take the rice out of the microwave. Be careful as it will be very hot.
Add the sugar and fried ingredients to the rice and stir the mixture well with a spoon.
Using oven mitts, place the dish back on the bowl and microwave for a further 4 mins on high.
Using oven mitts, take out the bowl and stir the rice with spoon to ensure it cooks evenly. Pay attention to the edges as they have a tendency to dry out if left undisturbed.
Using oven mitts, put the bowl without the plate back into the microwave for 2 mins on high.
Using oven mitts, take the bowl out of the microwave and loosen the sticky rice with a spoon. Serve with chopped spring onions and / or fried shallots.
- Try to buy small dried shrimp that are roughly around 1.5 cm diameter. If your unable to get the smaller variety then buy whatever is available and cut them into smaller chunks with a pair of scissors.
- My personal preference when it comes to this sticky rice dish is that it is still a little gooey but has bite. If you prefer yours drier, then add 200 - 210 ml. If you like it mushy, then add anywhere from 230 - 250 ml.