Glutinous Rice

Glutinous Rice

My sister-in-law, Margaret, cooks the best glutinous rice!  Every Christmas and Chinese New Year, when she asks me what she can contribute to our family feast, the answer is always the same - Mee Siam and Glutinous Rice.  This year, my mum, Kathleen, finally sat Margaret down and took down the recipe.  So here it is. 

This is what I cooked for some International students in Macquarie University when they were having their welcome dinner.

This recipe will cook enough to share, for a party, or for many meals.



Ingredients:

4 cups glutinous rice
2 cup raw peanuts, skin intact.
3 onions, chopped finely
5 pairs of chinese sausages, cut lengthwise and cut widthwise to make small bits
3 teaspoon salt
Oil

Method:

1.  Wash glutinous rice, then soak in water 1/2 cm above the level of washed rice for 2 hours.  Strain and reserve water for later use.
2.  Wash and boil the peanuts for 20 - 30 mins till semi cooked.  Strain.

3.  Heat oil in wok.  Stir fry chopped chinese sausages till lightly brown.  Remove.
4.  Stir fry chopped onions in wok.  Fry till fragrant.
5. Add glutinous rice and stir.  The glutinous rice will take on the flavours of the chinese sausage and onions.
6.  Add peanuts.  Mix well.
7.  Add chinese sausage, and salt.  Mix well.
8.  Put this mixture of glutinous rice into a rice cooker, cover with saved rice water (step 1) and top up till level of water is 0.2 cm above the level of the rice.

9.  Cook rice till ready.

10.  Enjoy!