Chinese Sticky Rice Stuffing 6.000

Jennifer Chase for The Washington Post

Nov 19, 2017

“Turkey has never been a favorite in Asian cooking,” writes Reston resident Brenda Clough. But her family “makes it Chinese” by serving it with this stuffing, which features dried Chinese sausage, dried shrimp, water chestnuts and shiitake mushrooms.

Feel free to use a rice cooker for the rice. The dish doubles (and quadruples) easily.

Those ingredients are available at Asian markets. The sausages are available at Costco as well.

Make Ahead: The rice needs to soak for 30 minutes. The rice stuffing can be reheated in a microwave.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 2 cups sweet (glutinous) Japanese short-grain rice (see headnote)
  • 12 dried shiitake mushrooms
  • 1/4 cup dried Asian shrimp (see headnote)
  • 1 medium onion
  • 3 ribs celery
  • One 8-ounce can whole Chinese water chestnuts, drained and rinsed
  • 3 cups water
  • Vegetable oil
  • 3 or 4 dried Chinese sausages, cut in half lengthwise and then into thin half moons (see headnote)
  • 1 teaspoon soy sauce, or more as needed


Place the rice in a mixing bowl, cover with cool water by an inch or two and let sit for 30 minutes. Put the mushrooms in a bowl and cover with hot water to soften them.

Pick over the dried shrimp and remove any heads and bits of shell. Place the dried shrimp in a small bowl and cover with hot water. Let them soak while you cut the onion, celery and water chestnuts into small dice.

Drain the mushrooms and cut them into the same size small dice; do the same with the shrimp.

Drain the rice and put it into a pot with the 3 cups of water. Bring to a boil over high heat, then reduce the heat to medium, cover and cook for about 30 minutes, or until all the water is absorbed and the rice is tender. It will form a sticky mass.

Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Swirl to coat, then add the onion, celery, water chestnuts, mushrooms, shrimp and sausage; stir-fry just until the onion has softened, then add the sticky rice. Stir-fry, adding the soy sauce until heated through and well incorporated. The rice should be quite sticky. Taste and add more soy sauce, as needed.

Serve hot.

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Recipe Source

From Reston resident Brenda Clough.

Tested by Bonnie S. Benwick and Kara Elder.

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