Sticky Rice Stuffing (Naw Mai Fan)

Name: Sticky Rice Stuffing (Naw Mai Fan)
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Ingredients: 1½ cups white glutinous rice; 1½ cups long-grain rice; 3¾ cups water or chicken stock; 1½ teaspoons salt (divided); 1 tablespoon vegetable oil; 1 medium yellow onion (chopped (1 cup)); 6 ounces (about 4) Chinese sausages (steamed and cut into ¼-inch diagonal slices); 8 medium dried black mushrooms (rehydrated, reserve the soaking liquid, cut into ¼-inch-thick slices); ½ cup (2 ounces) water chestnuts (chopped peeled (canned is okay)); 15 (4 ounces) chestnuts (peeled, cooked, chopped); 2 tablespoons soy sauce; 2 teaspoons sesame oil (optional); ½ teaspoon freshly ground black pepper

This Chinese-inspired stuffing blends Thanksgiving and Chinese flavors, featuring chestnuts, Chinese sausage, wood ear mushrooms, and glutinous rice. It works equally well as a side dish for turkey or served on its own.

2h 15m

Easy

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Ingredients

white glutinous rice 1½ cups

long-grain rice 1½ cups

water or chicken stock 3¾ cups

salt (divided) 1½ teaspoons

vegetable oil 1 tablespoon

medium yellow onion (chopped (1 cup)) 1

Chinese sausages (steamed and cut into ¼-inch diagonal slices) 6 ounces (about 4)

dried black mushrooms (rehydrated, reserve the soaking liquid, cut into ¼-inch-thick slices) 8 medium

water chestnuts (chopped peeled (canned is okay)) ½ cup (2 ounces)

chestnuts (peeled, cooked, chopped) 15 (4 ounces)

soy sauce 2 tablespoons

sesame oil (optional) 2 teaspoons

freshly ground black pepper ½ teaspoon

Instructions

Soak Rice

Combine the glutinous rice and long-grain rice in a large pot and wash in 2 to 3 changes of water, until the water almost runs clear. Drain and add the water and ½ teaspoon salt. Let soak for 1 hour.

Boil Rice

Set the pot of rice on the stove and bring to a boil over high heat. Reduce the heat to medium and cook until the water is partially absorbed, 8 to 10 minutes.

Cook Onion

In a small skillet, heat the oil over medium-high heat until it becomes runny and starts to shimmer. Add the onion and cook until soft and translucent, 2 to 3 minutes.

Steam with Ingredients

Place the onion, sausages, mushrooms, water chestnuts, and regular chestnuts on top of the rice and cover with a tight-fitting lid. Reduce the heat to medium-low and steam for 15 to 20 minutes.

Season and Finish

Add the soy sauce, sesame oil, black pepper, and remaining salt. Stir from the bottom to distribute the ingredients. Cover and cook for another 10 minutes, or until the rice is tender but not mushy; the grains should be separated. If the rice is still hard, make a well in the center of the pot and add a little water, stock, or mushroom-soaking liquid. Raise the heat to high to generate more steam, then reduce to medium-low and cook a few more minutes.