One of my childhood breakfast / lunch that my mom used to ta-bao for me was glutinous rice. I don’t remember loving it this much when i was younger actually. These days, i literally go ga-ga over it!
Do you know for this batch of rice that i cooked on Saturday, i almost had them all by myself! But not at 1 go of course. I’d probably need to be hospitalised if i did because glutinous rice can be quite unkind. It makes one feel bloated and it can last for hours sometimes. For 3 consecutive days, i had glutinous rice either for lunch or dinner, together with copious amount of fried ground nuts!
It was cwaazeeee i tell ya!
I usually eat it with sambal ikan bilis but when one needs to cook it for her own family, then it’s really quite another story altogether. No need so ma fan lah! Any sambal would do especially when the cook happens to be me. Moreover, the boys don’t eat it with sambal. It’s just me.
I’m not sure about you but for myself, i prefer my glutinous rice to be on the soft side and really sticky. For many, they like it QQ and a little dry. So if you happen to be those who like the rice a little QQ, do reduce the amount of water used.
Oh, and feel free to omit the fried ground nuts. But just so you know, adding freshly fried ground nuts onto your rice brings this rice dish to another whole new decadent level. Sticky, soft rice with crunchy peanuts….
Do not skip the nuts!
Black Glutinous Rice
450g glutinous rice
1/2 tsp salt
120g shredded pork
45g dried shrimps
20g dried shiitake mushrooms (soaked and shredded)
5 tbsp oil
100g shallots, sliced
1 tbsp chopped spring onion
3 tbsp water
2 1/2 tbsp dark soya sauce
1/2 tsp sugar
pinch of pepper
Optional : fried ground nuts
1. Wash the rice. Then soak it in water for 5 minutes. Drain.
2. Heat oil in a wok and fried sliced shallots over low heat until golden brown. Strain and set aside.
3. Use the same oil to fry dried shrimps till fragrant. Add pork and mushroom. Stir well. Pour in seasoning and bring to boil. Then, add the rice and the cooked filling from step 3. Fry the rice for a couple of times before stirring in the water and salt. Pour everything into rice cooker.
4. Turn on the power and cook the rice as your cooker’s instruction.
5. Garnish the rice with nuts, crispy sliced shallots and chopped spring onion before serving.
*Recipe adapted from Singapore Hawker Food by Jimmy Chua
Hope you’ll like it as much as i do! :)
Submitting this to this month’s Muhibbah Malaysia, hosted by Suresh from 3hungrytummies!
And before i forget, heartfelt thanks to Kristy from My Little Space for the award. Kristy can cook and whip up many beautiful dishes. Do hop over to check it out! ;)