March 08, 2015

Steamed White Glutinous Rice (Al Dente)

Adapted from

500g white glutinous rice (Pasar brand), rinsed until water runs clear and soaked for 30 mins
10 dried mushrooms, diced
1 cup of small raw peanuts, rinsed and drained
A handful of dried shrimps, rinsed and drained
15 shallots, sliced

2 tsp of mushroom seasoning powder
Generous amount of white pepper
Salt to taste

  1. Using slow fire, fry onions in 1 cup of oil until golden brown. Set aside fried shallots.
  2. Using the shallots oil, fry the mushrooms and dried shrimps until fragrant.
  3. Add peanuts and rice grains. Stir well with mushrooms seasoning powder, salt and pepper.
  4. Transfer to a 9 inch baking tray.
  5. Drizzle 4 tbsp of water over the rice and steam for 30-45 mins until fully cooked.
  6. Serve with spring onions and fried shallots.

For softer texture, pre-soaked the rice longer.

Store in airtight container in the chiller.
Steam before consuming.