Vegan Taiwanese Sticky Rice (油飯)

Ingredients

• 2 cups Sweet Rice (Glutinous Rice)
• 8 mushrooms Dried Shiitake Mushrooms
• 1/2 cup Peanuts
• 3 tbsp Soy Sauce (Gluten-Free Tamari)
• 2 tbsp Sesame Oil
• 1 1/2 cups Vegetable Broth
• 2 tbsp Dried Vegan Shrimp
• 2 medium Shallots
• 1 tbsp Ginger
• 1/4 tsp White Pepper

Instructions

1. 1Place the 2 cups of Sweet Rice in a bowl and cover with water. Let it soak for at least 4 hours, or preferably overnight. After soaking, drain the rice thoroughly.
2. 2Place the 8 Dried Shiitake Mushrooms in a heatproof bowl and cover with hot water. Let them soak for 30 minutes until softened. Remove the mushrooms from the water, squeeze out any excess liquid, and slice them thinly. Strain the mushroom soaking liquid through a fine-mesh sieve or cheesecloth to remove any grit, and reserve it.
3. 3Peel and finely mince the 2 medium Shallots. Peel and finely grate the 1 tbsp Ginger.
4. 4Place a large heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 2 tbsp Sesame Oil. Once the oil is shimmering, add the minced shallots and grated ginger. Sauté for 1-2 minutes until they are fragrant and the shallots are softened, but not browned.
5. 5Add the sliced shiitake mushrooms, 1/2 cup Peanuts, and 2 tbsp Dried Vegan Shrimp to the pot. Cook, stirring constantly, for 3-4 minutes until the ingredients are lightly toasted and aromatic.
6. 6Add the drained 2 cups of Sweet Rice to the pot. Stir well to coat the rice with the oil and mix it with the other ingredients. Cook for 1 minute, stirring constantly.
7. 7Pour in the 3 tbsp Soy Sauce (Gluten-Free Tamari), 1 1/2 cups Vegetable Broth, and the reserved shiitake mushroom soaking liquid. Add the 1/4 tsp White Pepper. Stir everything together.
8. 8Increase the heat to medium-high (400°F / 200°C) and bring the mixture to a simmer. Once simmering, reduce the heat to low (200°F / 95°C), cover the pot tightly, and cook for 30-35 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot. The rice is done when it is tender and all the liquid has been absorbed.
9. 9Let the sticky rice stand, covered, off the heat for 5 minutes before serving. Serve hot.

Substitutions

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