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….

Seriously.

Do not skip the nuts!

Black Glutinous Rice

(serves 6)

450g glutinous rice
640ml water
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

Seasoning
3 tbsp water
2 1/2 tbsp dark soya sauce
1/2 tsp sugar
pinch of pepper

Optional : fried ground nuts

Method

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

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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! ;)

19 Responses to “Black Glutinous Rice with Crunchy Peanuts”

  1. I was told that eating glutinous rice will make our skin smooth and gebu… ;)

    Its been awhile since we have this… :D

  2. Your glutinous rice looks delicious, I haven’t eat this for a long long time

  3. So nutritious and delicious! As always, your photos with perfect composition and lighting make me drool…….;-))

  4. I love this!! thanks for the recipe!

  5. I eat this for breakfast often too, if I can’t find lor mai kai. Now I’m tempted to spike this recipe with what’s left of my homemade XO sauce. >:)

  6. lisa : some people avoid this like plague, because it makes them feel bloated. but whoaaa.. makes me smooth and gebu?!?! that’s it. i’m having this for breakfast tomorrow!

    amelia : thank you! do cook it again ;)

    angie : it’s delicious no doubt. i love glutinous rice everything!

    joelle : my pleasure dear!

    pick yin : eh.. lor mai kai recipe coming up next!! ;)

  7. Everywhere I look I seem to be seeing black glutinous rice. And ps, I never skip on the nuts!

  8. Hey, thanks for mentioning me. You deserved the award. Btw, your glutinous rice looks awesome.
    Regards, Kristy

  9. so want to dig into it… for breakfast now..

  10. john : REALLY? no laaaa.. i think u meant to say, bak chang, the wrapped up rice dumpling!

    kristy : my pleasure and thanks! :)

    swee san : tell me about it. i cannot cook this anytime soon for i cant stop eating it.

  11. Yes ah yes ah? Okay, I’ll be waiting for the lor mai kai and pan mee recipes. :D

  12. Chut Bee Peng – I like! :) …but I have no patience to make it.

  13. I have never heard of this dish before. And I think I am going to love it. I am a glutinous rice person. I too, love my rice to be soft and sticky. Can’t wait to show this to my mother.

  14. oick yin : *smile* YES!

    tigerfish : it’s fairly easy and not time consuming at all. should give it a try ah ;)

    jun : yay! try it soon and let me know how you like it k?

  15. that looks like the one my mum makes! she doesn’t add the roasted peanuts though, but i can just imagine that yummy taste and texture it’ll add to the dish! I’ll try it with peanuts definitely. love roasted peanut anything.

    http://mummyicancook.blogspot.com/2011/07/tut-tut-satay-singapore-chicken-satay.html

  16. My tummy is so seriously rumbling now. I LOVE glutinous rice, and yes, I am the only one who eats it. So when I make any, I’ll eat it for a few days as well. I think I’ll make this for my dinner tomorrow (the kids want fried rice and hubby not home, so can layan my own tastes, yippee!). Thank you :)

  17. Hi Cherie, this looks awesome! It’s not necessary to soak the glutinous rice?

  18. There’ѕ always a new setback waiting to be solved. Never done huh!

  19. Normally I don’t read article on blogs, but I would like to say that this write-up very pressured me to check out and do it!
    Your writing taste has been amazed me. Thanks, very nice article.

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