Sticky Rice with Dried Shrimp Recipe

Glutinous rice: A type of rice that becomes sticky when cooked, essential for this dish's texture.

Dried shrimp: Small, sun-dried shrimp that add a rich umami flavor to the dish.

Soy sauce: A salty, savory sauce made from fermented soybeans, used for seasoning.

Oyster sauce: A thick, dark sauce made from oysters, adding a deep, savory flavor.

Vegetable oil: Used for cooking and adding a bit of richness to the dish.

Garlic: Adds a pungent, aromatic flavor when minced and mixed into the dish.

Sugar: Balances the savory flavors with a touch of sweetness.

Salt: Enhances the overall flavor of the dish.

When preparing glutinous rice, ensure it is soaked for at least 4 hours to achieve the desired sticky texture. This allows the grains to absorb water evenly, resulting in a more cohesive and tender final dish. Additionally, when mixing the soy sauce, oyster sauce, vegetable oil, minced garlic, sugar, and salt with the soaked rice and dried shrimp, make sure to coat each grain thoroughly. This ensures that the flavors are evenly distributed throughout the dish, enhancing the overall taste.

• glutinous rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for glutinous rice.

• dried shrimp - Substitute with dried scallops: Dried scallops provide a similar umami flavor and texture, making them a suitable replacement for dried shrimp.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and savory flavor to soy sauce.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar sweet and savory profile, making it a good substitute for oyster sauce.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable alternative for vegetable oil.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the dish similarly to garlic.

• sugar - Substitute with honey: Honey adds a natural sweetness and can be used in slightly smaller amounts to replace sugar.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, making it a good alternative for salt.

• Allow the sticky rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled sticky rice with dried shrimp into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• For short-term storage, place the container in the refrigerator. The sticky rice will stay fresh for up to 3-4 days.
• For longer storage, divide the sticky rice into individual portions. Wrap each portion tightly with plastic wrap or place them in freezer-safe bags. Squeeze out as much air as possible before sealing.
• Label each package with the date of storage to keep track of freshness.
• Store the wrapped portions in the freezer. The sticky rice can be frozen for up to 2 months.
• To reheat refrigerated sticky rice, sprinkle a few drops of water over it and microwave on medium heat for 1-2 minutes, or until heated through.
• For frozen sticky rice, thaw it in the refrigerator overnight. Reheat using the same method as refrigerated rice, adding a bit more water if necessary.
• Alternatively, you can reheat the sticky rice in a steamer. Place the rice in a heatproof dish, cover, and steam for about 10 minutes or until heated through.
• Avoid reheating sticky rice multiple times, as this can affect its texture and flavor.

• Steaming Method: Place the leftover sticky rice with dried shrimp in a heatproof dish. Add a splash of water or broth to maintain moisture. Cover the dish with a lid or foil and steam over boiling water for about 10-15 minutes until heated through.

• Microwave Method: Transfer the sticky rice to a microwave-safe container. Sprinkle a few drops of water over the rice to prevent it from drying out. Cover with a microwave-safe lid or a damp paper towel. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• Pan-Frying Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Spread the leftover rice evenly in the skillet. Stir occasionally and cook for about 5-7 minutes until the rice is heated through and slightly crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the sticky rice in an oven-safe dish and cover with foil. Bake for about 15-20 minutes, or until the rice is thoroughly heated. Add a bit of water or broth if needed to keep the rice moist.

• Rice Cooker Method: If you have a rice cooker with a reheat function, place the leftover sticky rice in the cooker. Add a small amount of water to prevent drying out. Use the reheat setting and let it warm up for about 10-15 minutes.

• Mixing bowl: Use this to combine the soy sauce, oyster sauce, vegetable oil, minced garlic, sugar, and salt with the soaked rice and shrimp.

• Steamer: This is essential for cooking the sticky rice mixture until it is fully cooked.

• Strainer: Use this to drain the soaked glutinous rice and dried shrimp after soaking.

• Measuring cups: These are necessary for accurately measuring the glutinous rice, dried shrimp, soy sauce, and other ingredients.

• Measuring spoons: Use these to measure out the soy sauce, oyster sauce, vegetable oil, sugar, and salt.

• Garlic press: This tool will help you mince the garlic efficiently.

• Wooden spoon: Use this to mix the ingredients thoroughly in the mixing bowl.

• Steaming rack: Place this in the steamer to hold the bowl or plate with the rice mixture.

• Serving dish: Use this to serve the sticky rice once it is cooked.

Pre-soak ingredients: Soak the glutinous rice and dried shrimp overnight to save time on the day of cooking.

Use a rice cooker: If you have a rice cooker with a steaming function, use it to steam the sticky rice for a more hands-off approach.

Prepare sauce in advance: Mix the soy sauce, oyster sauce, vegetable oil, minced garlic, sugar, and salt ahead of time and store in the fridge.

Batch cooking: Double the recipe and freeze half for a quick meal later.