Glutinous Rice with Ham & Dried Shrimp

This Chinese sticky rice dish layers savory toppings over glutinous rice and lets the lowest heat do all the work. Slivered ham, reconstituted dried shrimp, soaked mushrooms, and minced preserved turnip sit on top of the rice and steam gently for 20 minutes, their flavors dripping down into the sticky grains below.

The 2-hour soak is not optional. Glutinous rice won’t cook through properly without it. Those starchy grains need to absorb water before they hit the heat, otherwise you end up with hard centers surrounded by gummy mush.

Cook the rice uncovered first until the water is fully absorbed, then pile the toppings on and cover for the low-heat steam. This two-stage method gives you distinct, chewy grains on the bottom with rich, savory flavors concentrated on top. The sesame oil goes in with the toppings and perfumes the whole pot with that unmistakable toasted aroma.

Let it rest 10 minutes covered before you serve. The steam redistributes and the rice firms up just enough to scoop cleanly.

Chef Tips

• Use an earthen pot or heavy-bottomed pot that holds heat evenly. Thin pots scorch the bottom layer.
• Soak the dried shrimp and mushrooms in warm water for at least 30 minutes. Save the mushroom soaking liquid for soup stock.
• Keep the heat at the absolute lowest setting during the covered stage. You’re steaming, not frying.

Variations

• Add Chinese sausage (lap cheong) sliced thin for a sweet, smoky pork element.
• Mix in a splash of light soy sauce and white pepper before covering for a more seasoned result.
• Top with fried shallots and chopped scallions for crunch and freshness.