Chinese Glutinous Rice (糯米饭)

The last time I made this Glutinous Rice dish was Nov 2013 before I started the Recipes we Cherish blog sites! This is one of our cherished recipes that highly deserves a feature on the blog. We usually made it as a filling for Png Kueh, I have made it as a ‘stuffing’ to go with five-spice turkey. It is also superlicious on its own!


  • 4 cups glutinous rice (covered with at least 2 inches of water and soaked 6 hours), drained
  • I cup fried shallots (reserve oil for frying remaining ingredients)
  • 2 Tbsp minced garlic
  • 5 Chinese Sausages diced
  • 50g small dried shrimps
  • 10 medium dried mushrooms, rehydrated, diced
  • 1 can braised peanuts (optional)
  • 2 cups water, add more as needed, or 2 cups water + 1 tsp granulated chicken stock
  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 cup chopped Chinese celery, plus more for garnish


  1. Fry diced Chinese sausages, set aside
  2. Fry dried shrimps, set aside
  3. Heat 2 tablespoon of oil from frying shallots
  4. Fry garlic, add diced mushrooms and fry till fragrant
  5. Add fried sausage and dried shrimp, stir fry a couple more minutes
  6. Add drained glutinous rice and stir fry a couple more minutes. Add braised peanuts.
  7. Pour into steaming tray.
  8. Add chicken stock, chopped celery, oyster sauce, soy sauce, salt, and pepper until the liquid barely covers the ingredients.
    Steam over high heat for 20 minutes until rice is cooked
  9. Serve with additional chopped celery and fried shallots
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