If you grew up eating Chinese sticky rice like me, then you already know how comforting and irresistible this dish is. But if you’re new here, then this Chinese sticky rice recipe is about to become your family’s new favorite.
This Chinese sticky rice dish is truly one of those recipes that feels nostalgic, mouth-watering, and honestly perfect for holidays or any day you’re craving something warm and satisfying.
What Is Chinese Sticky Rice?
If you’ve never had Chinese sticky rice, it’s a classic Asian comfort dish made with glutinous rice (also known as sweet rice) that becomes soft, sticky, and chewy once cooked. This grain has a naturally sweet aroma, which makes it the perfect base for savory add-ins like Chinese sausage, dried shrimp, shiitake mushrooms, and chestnuts.
This Chinese sticky rice dish is especially popular during Lunar New Year and other holidays (Thanksgiving, Christmas, etc.) because it’s cozy, filling, and perfect for sharing with the family.
In many Chinese households, including mine, this dish is served as Chinese sticky rice stuffing, making it a nostalgic, festive recipe that always brings people together.
Why You’ll Love This Chinese Sticky Rice Recipe
- Deep savory flavor: Every bite is packed with umami from the mushrooms, sausage, and dried shrimp.
- Perfect for holidays: This Chinese sticky rice stuffing is a total crowd-pleaser and fits right into any holiday dinner spread.
- Cozy texture: Sticky, chewy glutinous rice gives that signature comforting bite you can’t get from regular rice.
- Easier than you think: Even though it tastes restaurant-level, this Chinese sticky rice recipe comes together with simple steps.
- Versatile and customizable: You can easily add or swap toppings to make it your own.
Equipment You’ll Need
- Large Non-Stick Pot
- Sieve
- Mixing bowls
- Cutting board
- Sharp knife
- Spatula
Ingredients for Chinese Sticky Rice
- Glutinous Rice (aka Sweet Rice): This chewy, sticky rice is the base of the dish and creates the signature texture of Chinese sticky rice.
- White Rice: My family likes to mix white rice with the glutinous rice so the final texture is not too dense and sticky.
- Dried Shiitake Mushrooms: These add deep, earthy umami flavor when rehydrated.
- Neutral Oil
- Shallots: They add a mild sweetness and aromatic base to the rice.
- Chinese Sausage: Brings sweet-savory richness that makes this Chinese sticky rice recipe irresistible.
- Dried Shrimp: Adds salty umami depth and traditional flavor.
- Chestnuts: Their soft, buttery texture makes this dish perfect for holidays.
- Chicken Broth: Helps cook the rice while infusing extra flavor.
- Salt
- White Pepper
- Soy Sauce
- Dark Soy Sauce
- Sugar
- Oyster Sauce
- Sesame Oil
- Green Onions: Fresh garnish that brightens the whole bowl.
- Microgreens: Optional, but adds a nice pop of color.
Customizations
- Swap the sausage: Use bacon or pork belly for a smokier flavor.
- Add more veggies: Toss in diced carrots or corn for extra texture.
- Make it vegetarian: Skip the sausage and dried shrimp and replace the broth with mushroom broth.
How to Make Chinese Sticky Rice
Soak the Rice and Mushrooms
On the day before cooking, rinse the glutinous and white rice several times until the water runs mostly clear, then soak it overnight at room temperature. Soak the dried shiitake mushrooms in warm water overnight as well.
Prep the Ingredients for Chinese Sticky Rice
Drain the soaked rice completely.
Rinse the dried shrimp briefly to remove excess salt.
Squeeze extra water from the mushrooms and dice them, making sure to reserve the soaking liquid.
Make the Sauce
In a small bowl, mix soy sauce, dark soy sauce, sugar, oyster sauce, and sesame oil. Stir well and set aside.
Cook the Aromatics and Mix-ins
Heat neutral oil in a large heavy pot over medium heat.
Add the minced shallots and sauté until fragrant, about 30 seconds.
Next, add the diced Chinese sausage, dried shrimp, and mushrooms, cooking 1–2 minutes until golden and aromatic.
Add the Rice and Liquids
Pour in the drained rice, chicken broth, the prepared sauce, and a few tablespoons of mushroom soaking liquid.
Stir everything together to combine evenly.
Steam the Sticky Rice
Reduce the heat to medium-low, cover, and let the rice cook for 10 minutes, stirring occasionally. Then lower the heat to low for another 7-10 minutes.
At the 7-minute mark, add chestnuts, salt, and white pepper. If the rice seems firm, cover and cook for a few more minutes until fully softened.
Fluff and Serve
Once the rice is cooked, remove the lid and gently fluff with a spatula to mix everything evenly.
Taste and adjust seasoning as needed, then transfer your Chinese sticky rice to a serving bowl.
Top with chopped green onions and optional microgreens.
Storage
Store leftover Chinese sticky rice in an airtight container in the fridge for up to 4 days.
Tips To Make the Perfect Chinese Sticky Rice
- Soak the rice overnight: This helps the grains cook evenly and achieve that perfect sticky texture.
- Stir occasionally: This prevents burning and ensures the seasoning distributes evenly.
- Use the mushroom soaking liquid: It adds deeper umami and makes the flavor truly comforting.
Frequently Asked Questions (FAQs)
Can I skip soaking the rice overnight?
Soaking is essential for glutinous rice to cook evenly and soften properly. However, if you must, you can skip soaking the rice and add an additional 2-3 tablespoon of broth and cook for 2-3 minutes longer. Make sure to keep an eye on the rice so it isn't under or overcooked.
Why do you include white rice?
My family likes to mix in some white rice because it helps balance the final texture. It keeps the sticky rice from getting too dense and gummy and makes the final dish fluffier and more balanced.
Can I use a different kind of rice?
No, this Chinese sticky rice recipe relies on glutinous rice, which is different from regular rice.
What other toppings can I add to the Chinese Sticky Rice?
You can add fried shallots, sautéed mushrooms, chopped cilantro, or even crispy garlic on top.
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Chinese Sticky Rice
Equipment
- Large Pot Non-stick pot is best for this recipe!
Ingredients
Main Ingredients
- 2.5 cups sweet rice also known as glutinous rice
- 0.5 cups white rice short-grain rice preferred
- 3 dried shiitake mushrooms
- ⅓ cup dried shrimp
- 1 tablespoon neutral oil
- 2 shallots minced
- 2 links Chinese sausage diced into ½ inch cubes
- 3 cups low-sodium chicken broth
- ½ cup roasted, shelled chestnuts cut in half
- ¼ teaspoon salt
- Dash of white pepper
Sauce
- 2.5 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoon sugar
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Toppings
- Green onions chopped
- Microgreens optional
Instructions
Day Before Cooking
- Rinse the glutinous and white rice several times until the water runs mostly clear. Transfer it to a bowl, cover with water, and soak overnight at room temperature.2.5 cups sweet rice, 0.5 cups white rice
- Place the dried shiitake mushrooms in a separate bowl and cover with lukewarm water to soak overnight.3 dried shiitake mushrooms
Day of Cooking
- Drain the soaked rice completely using a sieve and set aside. Give the dried shrimp a quick rinse to remove extra salt and set aside. Remove the mushrooms from the liquid, gently squeeze out excess water, and dice them. Reserve the mushroom soaking liquid for later.⅓ cup dried shrimp
- In a small bowl, combine soy sauce, dark soy sauce, sugar, oyster sauce, and sesame oil. Stir well and set aside.2.5 tablespoon soy sauce, 1 tablespoon dark soy sauce, 2 teaspoon sugar, 1 tablespoon oyster sauce, 1 teaspoon sesame oil
- In a large heavy pot, heat the neutral oil over medium heat. Add minced shallots and sauté until fragrant and softened, about 30 seconds. Add the diced Chinese sausage, dried shrimp, and mushrooms. Cook for 1–2 minutes, stirring occasionally, until everything turns golden brown and aromatic.3 dried shiitake mushrooms, 1 tablespoon neutral oil, 2 shallots, 2 links Chinese sausage, ⅓ cup dried shrimp
- Add in the drained rice then pour in the chicken broth and the prepared sauce, along with a few tablespoons of the mushroom soaking liquid for extra umami. Give it a few stirs to combine everything evenly.3 cups low-sodium chicken broth, 2.5 cups sweet rice
- Reduce the heat to medium-low, cover the pot, and let it simmer for about 10 minutes, stirring occasionally to prevent the bottom from sticking. Reduce the heat to low for another 7-10 minutes to allow rice to gently cook in the steam. Around the 7-minute mark, add chestnuts, salt and white pepper and check if the rice still seems undercooked. If so, cover and cook for a few more minutes until fully softened.½ cup roasted, shelled chestnuts, ¼ teaspoon salt, Dash of white pepper
- Once the rice is cooked through, remove the lid and gently fluff with a spatula to mix the ingredients evenly. Taste the rice and adjust with additional salt and white pepper if needed. Transfer the sticky rice to a large serving bowl and top with chopped green onions and optional micro greens.Green onions, Microgreens
Notes
- My family likes to add some white rice to the sticky rice to prevent the sticky rice from getting too sticky and so the final texture is less dense and chewy.
- I recommend using a large non-stick pot so that the sticky rice doesn't stick to the bottom.
- If using a dutch oven to make this dish, some of the rice will get stuck to the bottom of the pot. To release, add some water to the pot, bring to a gentle boil, then gently remove the stuck rice.
William Anderson says
Do you have any recommendations if I use black sticky rice?
Herman says
You can use black sticky rice but I would add more liquid as black sticky rice needs more liquid to cook through. However, I do recommend regular sticky rice because it absorbs the sauce and flavors from other ingredients better than black sticky rice.
Dazlin says
I see that this recipe is different from my mother's recipe, but it still looks interesting and I'm sure it must be very delicious. We call this "bacang", one of our comfort foods.
Herman says
Thanks so much! My family makes it slightly differently probably from others but nothing beats a family recipe 🙂
Shawna says
I’m allergic to shrimp, can I use dried scallops? If so, do you know what quality?
Can this be made in an insta pot? If so, how?
Herman says
You can use dried scallops instead that works. I would replace it with the same amount of shrimp in the recipe.
I recommend doing this on the stove. Instapot is more for pressure cooking or slow cooking but you need moderate heat and adjust the heat down to allow the rice to steam later.