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Sticky Rice Stuffing

Give your holiday season an Asian twist! For Thanksgiving turkey or Christmas dinner this year, add an unexpected side dish to surprise your guests. This fusion dish is a bit reminiscent of Italian risotto. The recipe works as a side in smaller portions or you can serve it as a full meal, since it already includes chicken sausage and water chestnuts for protein! Any leftovers will soak up the flavors even more, so pack up a serving for lunch the next day.


Yield: Serves 6
Prep Time: 10 minutes
Inactive Time: 1 hour
Cook Time: 42 minutes
Total Time: 52 minutes

2 cups dry sticky glutinous rice
2 tablespoons Kikkoman® Sesame Oil
½ cup shallots, sliced
2 cups white button mushrooms, sliced
1 cup Chinese sausage, sliced
4 cups chicken stock
¼ cup Kikkoman® Oyster Sauce
¼ cup water chestnuts, sliced
¼ cup green onion, chopped


  1. Soak rice for at least one hour in water. Drain and rinse well. Heat sesame oil over medium heat in a large sauté pan. Add shallots and mushrooms. Sauté 7 minutes, stirring occasionally. Add Chinese sausage and cook an additional 5 minutes.
  2. Stir in rice, chicken stock and oyster sauce. Bring to a boil and reduce heat to medium-low. Simmer for 25-30 minutes or until rice is fully cooked. Stir in water chestnuts and top with chopped green onion. Serve warm.


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