AMAZING ASIAN RICE STUFFING, Indulgence Double duty: options for Carnivores & Vegans

Memorable out-of-the-ordinary Sticky Rice Stuffing for the anti-bread brigade...

Sticky rice stuffing with celery, bamboo shoot, water chestnuts & Chinese 'shrooms 
'I deeply dislike bread stuffings but this was yummy!' Taster 

Updated 10.04.20 Photos 13.12.18

A version of this recipe has been in the Blogger's file for many years but despite repeated requests, kept secret (one reserves some recipes for family!).

However, so many people complain about bread stuffing - it's surprising how many really, really don't like it -  67goingon50 developed another version of the rice stuffing, this one suitable for carnivores or vegans.  

It does require a few steps and it's better to do much of the prep the day before but it is worth it.

Sticky rice - available in Chinatowns and Asian shops - isn't a given but produces a much better product.  It's as easy to cook as conventional rice though soaking and cooking time take longer.

If you can't be bothered visiting Chinatown or only have regular rice, add a smidgeon more water to the cooking pot. This is one occasion when individual grains of cooked rice are not called for.

The ingredients include Dried Chinese mushrooms, which are not cheap but they  impart a unique texture and wonderful smokiness to the rice.  You only need a few and the remainder will last a long time stored in an air tight container.  For the frugal, chestnut mushrooms can be substituted but stir 1/4 tsp 5-spice powder into the rice before baking.

The stuffing has been made successfully with sausages.  For a vegan option, replace meat with small cubes of smoked or marinated tofu.

Cost:  depends on what's already in your cupboard but £4.50'ish (2022)??
Makes: 6-8 people as a side

Ingred:

   1/2 cup glutinous or sushi rice, washed and drained  

   6 dried Chinese mushrooms OR 3 dried mushrooms and 50-75gm quartered button or exotic mushrooms 

   1.5 tbsp peanut or light veg oil
   1 small onion or equiv white of spring onions, in small dice
   
   1/3 cup back bacon, fat removed in lardons, OR pork fillet OR pork mince OR chicken thigh or breast in bite-sized cubes. (Vegan: smoked or marinated firm tofu in bite-size cubes)
   liver, neck and gizzard of the bird (opt)
   
   1/4 cup peeled celery in 1/2 inch cubes
   1/4 cup tinned water chestnuts, drained, in 1/2inch cubes (opt but substitute something crunchy or colourful like bell peppers) 
   1/4 cup tinned drained bamboo shoots, thinly sliced
   
   1.5 -2 tsp reduced salt soy sauce
   
   2 tbsp sugar (opt - 67 doesn't bother)
   3 tbsp dry sherry OR white wine OR grape juice

   generous 1/4 tsp grated garlic
   scant 1/2 tsp 5 spice powder

   stock (pref) or water for rice
   mushroom juices (from re-constituting dried shiitake mushrooms)

   garnish: drizzle of oyster or hoisin sauce


Method:

1. Place rice in a sieve over a bowl; wash thoroughly until the water runs clear;   soak a few hours or overnight
2. In a small heat proof bowl, cover dried mushrooms with boiling water; leave 30 mins
3. Drain tinned water chestnuts & bamboo shoots*; cut into 1/4in/1/2cm cubes 
4. When mushrooms are soft, take them out of the soaking water, squeezing them over the bowl to catch the liquid; strain mushroom juice though a j-cloth, discarding sediment; set juices aside
5. Remove stems of mushrooms; dice finely; chop flesh into cubes the same size as water chestnuts;
6. Heat wok or deepish skillet over med-high; when hot, add oil, then toss in onions & bacon/pork/chicken or tofu; stir-fry 1 min
7. Add soy sauce; after 15 secs add giblets if using, celery, mushrooms (both types, if using), water chestnuts and bamboo shoots; raise heat to high
8. Stir in sherry/wine/grape juice, garlic, 5-spice powder and sugar, if using; stir 2 mins; add rice 
9. At this stage, the mixture can be cooled and refrigerated overnight
10. When ready to bake, preheat oven to 180c; 160fan; 350F
11. Mix mushroom juices with water/stock (and a dash of brandy or whiskey if liked) to make up the producers recommended amount of liquid (usually 1.5 - 2x    the amount of rice)
12. Add to rice mix; bring to the boil; remove any froth; take off heat
13. Pour into a well-oiled ceramic dish, stir & level with a spatula; it will be soupy but the rice will swell, absorbing the liquid, protein & veg 
14. Cover with a sheet of greaseproof paper 
15. Bake 30 min; remove paper; do not stir
16. Bake a further 15 mins or until all liquid is absorbed and the top is lightly browned & crispy
17. If using the bird's liver and neck, remove neck from rice, cool slightly, take out meat from the bones  and save for soup or sandwiches

Comments:
'The stuffing is really good; the sticky rice works well and the mushrooms make it meaty.  I usually deeply dislike stuffing.'  Political Agent

'Delicious!  A real fresh look at something I have quite regularly.  And I liked all the ingredients and how they came together.' Campaign Manager

Tips:

• Replace glutinous rice with generous 1/2 cup regular rice, brown or white
• The rice stuffing can be inserted into the rear cavity of a turkey - not the front - where it will absorb cooking juices.  But honestly, it's safer and easier baked in a casserole dish
• The stuffing makes a satisfying stand-alone dish for a light supper; add any or all of: frozen peas, mange tout, green beans, baby corn and baby tomatoes in the last 5 mins of baking
• leftover water chestnuts & bamboo shoots keep 2 days in the fridge; rinse and drain thoroughly for stir fried veg,  fried rice, Triple Duty Glass Noodle Salad,  Asian Crystal Wraps, jaotze or dumplings

More rice dishes on NavBar/Recipes II:  Rice

Please leave a Comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.