When the holidays roll around and the feasting begins, you can find me eyeing the array of side dishes on the table.  Yep, scoop me some sweet potatoes, pour on the creamed spinach, and pile high the mashed potatoes. While everyone oohs and ahs over the turkey, I’ll be laser focused on the sides, like the STUFFING.  I adore stuffing, especially my mom’s bread stuffing, but my second favorite is a Chinese rice dish.  It’s called Gnaw Mai Fan. Sounds delicious right? No? Also known as Sticky Rice Dressing, it is the Asian contribution to the Thanksgiving table.

You start with sweet (glutinous) rice, add fragrant shiitake mushrooms, sweet & salty Chinese sausage aka Lop Cheung, dried shrimp, and finish with a generous amount of green onions.  Sounds easy right? It is, but the hurdle is getting the ingredients, unless you have an Asian market nearby.

Primer for Sweet Rice Dressing

Moving from left to right; long-grain rice, green onions, dried shrimp, Chinese sausage, and dried shiitake or black mushrooms. Behind the mushrooms is the short grain sweet rice (or glutinous rice) and in the back are bottles of oyster sauce and soy sauce used to season the rice. Yep, two kinds of rice.  I mix the glutinous rice with regular long-grain rice to lighten the rice mixture.  All of these ingredients can be found in most Asian markets.  The dried shrimp and sausage can be found in the refrigerator case.  Sauces to use?  the following two are key.  I swear by Lee Kum Kee Oyster Sauce and Lee Kum Kee’s Premium Soy Sauce are my go-tos, but Pearl Ridge and the Korean brand Sempio 501 are good too.

Soak, Soak, Baby

Soak the dried mushrooms and shrimp in warm water for approximately 15 minutes or until soft.  Drain and reserve the soaking water from the mushrooms and shrimp. Wash your long grain rice and drain.  Add the glutinous rice and long grain to your rice cooker.  Yes, your rice cooker.  I have absolutely no idea how to cook rice in anything else but a rice cooker (use the measuring cups that come with your rice cooker).  Strain and add reserved liquid from mushrooms and shrimp to the pot, add chicken broth to make up the difference. Place Chinese sausage on top of the rice and turn on the rice cooker.

Prep the other ingredients while the rice is cooking.  Optional additions include ground seasoned pork, char siu (bbq pork), bacon, and roasted chestnuts.  It’s your rice dish, go crazy.  I usually add seasoned ground pork or chicken.

In a pickle, I have used Japanese short-grain or sushi rice in place of the glutinous and long grain rice combination.  Shhh, don’t tell my Mom!  My kid has made this for his Friendsgiving celebration to rave reviews.

This dressing works well as stuffing for turkey or chicken, use it just like any bread stuffing.  If served on the side, add the pan drippings to the rice for a flavor boost.

Garnish with cilantro and scallions.

And It’s Gluten Free!