Skip to content

Food & Recipes

Font Size

My Version of My Mom’s Sticky Rice

My Version of My Mom’s Sticky Rice
This Recipe Is:

WebMD Recipe from

  • 1/2 cup
    dried shrimp
  • 16 
    dried shiitake mushrooms
  • sweet Chinese sausages (lop chong), diced
  • 1 tablespoon
    fresh ginger, minced
  • 14 
    roasted chestnuts, peeled, and coarsely diced
  • fresh or canned water chestnuts, diced, optional
  • green onions, chopped
  • 2 tablespoons
  • 4 tablespoons
    oyster sauce, divided
  • 2 teaspoons
    sesame oil, divided
  • 2 1/2 cups
    glutinous or sticky rice, washed and drained
  • 1/2 cup
    jasmine rice, washed and drained
  • 3 cups
    chicken broth
  • 1 teaspoon
    dark soy sauce
  1. Soak dried shrimp in a bowl of warm water for about 20 minutes. Soak dried mushrooms in another bowl of warm water for about 20 minutes. Drain shrimp and chop. Drain mushrooms, cut off woody stem, and chop mushroom caps.
  2. Heat peanut oil in large sauté pan or wok over medium-high heat. Add Chinese sausages and minced ginger, and stir. Cook about 2 minutes. Add dried shrimp, dried mushrooms, roasted chestnuts, water chestnuts, green onion, 1 tablespoon mirin, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil. Stir, and allow the mixture to cook for about 2 minutes. Remove from heat. Cool to room temperature.
  3. Mixture can be made up to 2 days ahead of time and stored covered in refrigerator.
  4. Place sticky rice and jasmine rice in a bowl of a 5.6-cup or larger rice cooker. Add chicken broth, 3 tablespoons oyster sauce, 1 teaspoon dark soy sauce, and 1 teaspoon sesame oil. Cover and refrigerate for about 1 hour before cooking.
  5. When ready to cook, place rice in bowl in your rice cooker.  Pour sausage-chestnut-mushroom mixture over the top. Cook in rice cooker, following manufacturer’s directions. Once cooked, allow to steam for about 15 minutes before lifting the lid. Stir cooked rice so all ingredients are incorporated, then serve.
Nutritional Information

Makes: 10 servings
  • Calories248.0
  • Carbohydrates51.8 g
    • Dietary fiber2.0 g
  • Cholesterol0.0 mg
  • Fat1.4 g
    • Saturated fat0.2 g
  • Sodium317.7 mg
  • Protein5.4 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.


Now check your email account on your mobile phone to download your new app.