Mushroom and Tofu Sticky Rice Recipe

Sticky rice, generally known as lo mai fan in Cantonese, with its signature chewy texture and pure whisper of sweetness, looks like a celebration dish however is simple sufficient to whip up on a weeknight. This model is vegan, and dotted with toothsome shiitake mushrooms, bouncy extra-firm tofu and, in case you like, nutty roasted chestnuts. Whereas sticky rice is commonly steamed or made in a rice cooker, this one might be made in any heavy pot and cooks slowly on low warmth, leading to grains which can be sticky however not mushy. Begin by soaking the sticky rice (boiling water cuts the soak time to only half-hour), which helps it prepare dinner extra evenly. Naturally gluten-free, sticky rice is usually offered as candy or glutinous rice and is on the market from most Chinese language markets, in addition to bigger Asian grocery shops.