Sticky Rice “Stuffing”

Are you in need of a dish to bring to a holiday meal that is sure to please all palates?  Perhaps you’re seeking a dish with some Asian pizzazz for your holiday dinner.  Well friends, this super simple dish is for you!  It’s a stuffing (or dressing as some call it) recipe that has the scrumptious seasonal flavors of cranberries and apples with an Asian flair.  Instead of the traditional bread base, we’re using glutinous/sticky rice which is just as hearty and satisfying.  If you’ve never tried baking sticky rice, you’re in for a treat.  It has a texture very similar to risotto.  There aren’t a whole lot of Asian dishes you can toss into a casserole dish and bake so hooray to this convenient and super easy dish.  Hope you’ll give it a try!

Watch the video below for instructions.

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2 cups sticky rice (also called glutinous or sweet rice)
2-3 Chinese sausage links
1 Tbsp minced garlic
1 small Granny Smith apple
1/2 cup frozen cut corn
1/4 cup dried cranberries
1/2 cup oyster mushrooms
3 green onions
2 1/2 cups chicken broth
1 Tbsp soy sauce
1/4 tsp 5-spice powder
1/4 tsp ground black pepper


Wash and rinse rice several times until the water is clear.  Soak rice in water for at least 4 hours, overnight is best.

Chop apples, mushrooms and green onions.  Cut sausage in half lengthwise.  Remove sausage casing then cut sausage into thin slices.

Line a 13 x 9 inch baking dish with foil.

In a wok over Medium heat, add sausage and garlic.  Stir fry for 2 minutes rendering the fat.  Add the apples and stir fry for 1 minute.  Add corn, dried cranberries, mushrooms, sticky rice, chicken broth, soy sauce, 5-spice powder and black pepper.  Stir everything together and cook for a few minutes.  Lastly add the green onions.

Pour stuffing into the baking dish and spread evenly.  Cover with foil sealing the baking dish completely.

Bake at 350 degrees F for 1 hour.

Yields: 6 cups

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