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Sesame Shiitake Sticky Rice

Source of Recipe


Kathy Casey






List of Ingredients



• -- Rice and Seasoned Vinegar --
  
• 2 cups Calrose rice
  
• 3 cups water
  
• 1 tsp salt
  
• 2 Tbsp sugar
  
• 2 Tbsp unseasoned rice wine vinegar
  
• .
  
• -- Mushrooms --
  
• 1 Tbsp peanut or vegetable oil
  
• 2 Tbsp sesame oil
  
• 3 cups sliced shiitake mushrooms, stems removed
  
• 2 tsp minced garlic
  
• 1/4 tsp crushed red pepper flakes
  
• 1 Tbsp white sesame seeds, toasted
  
• 1 Tbsp black sesame seeds, toasted
  
• 1/4 cup thinly sliced green onions
  
• 3 Tbsp minced pink pickled ginger
  






Instructions



1. To cook the rice in a rice cooker: Rinse the rice in a strainer until the water runs clear. Shake rice and drain well. Place rice in the rice cooker with 3 cups of water and the salt. Stir well, cover and steam until tender, per manufacturer's directions.
   
   To cook rice without a rice cooker: Preheat oven to 400° F. Rinse the rice in a strainer until the water runs clear. Shake rice and drain well. Place in a large oven-ready saucepan with a heatproof handle. Add 3 cups water and the salt. Bring to a boil over high heat. Stir well and quickly cover the pan with a piece of foil and a tight-fitting lid. Place in preheated oven and cook 15 to 20 minutes, or until tender. When rice is cooked, immediately remove the lid and foil. Fluff rice with a fork.
   
   
2. To finish the rice: In a small bowl, combine the sugar and rice vinegar and stir to dissolve the sugar. Drizzle over the cooked rice, folding in with a fork.