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Sticky Rice and Dried Shiitake Stuffing
by Naomi Duguid and Jeffrey Alford
Preparation time 20 Minutes
Serves 5 to 8
Thai-Lao sticky rice, also known as sweet rice or glutinous rice, is one of our favorite staples. Sold in South Asian groceries and natural food stores, it must be soaked for 8 to 12 hours before it is steamed in a basket over boiling water. The earthy accent of dried shiitake mushrooms perks up the mild flavor of this simple stuffing. |
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| 2 |
c |
Thai sticky rice |
| 1 |
ounce |
dried shiitake mushrooms or porcinis, thinly sliced (about 1 cup loosely packed) |
| 1 |
c |
hot water |
| 1 |
t |
sea salt |
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Instructions:
1. Place rice in a bowl, rinse with cool water and drain. Add water to cover by at least 1 inch and soak 8 to 12 hours. Approximately 11/2 hours before cooking the turkey, drain the rice and place in a large bowl.
2. Organize a steamer: A conical Lao rice steaming basket set into a pot ; a flat-bottomed Chinese bamboo steamer lined with a cotton cloth and set over a large pot; or a conventional steamer insert lined with a cotton cloth and set over a large pot will work well. Soak the mushroom slices in a bowl filled with 1 cup hot water until softened, 1 to 15 minutes. Drain the mushrooms, reserving the soaking water. Combine the mushrooms, salt, and rice, and place the mixture in the steamer. If using a Chinese bamboo steamer or conventional steamer, cover tightly with a lid.
3. Fill pot with 3 inches of water. Insert steamer and place the pot over high heat. Bring the water to a boil; reduce heat to medium to maintain a strong boil. Steam the rice until tender, about 25 minutes. Turn rice out onto a counter or a tray, spreading it out in a thin layer to cool. Cover with a damp cloth to keep soft. When cool enough to handle, spoon it into the turkey cavity.
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