Full Month Sticky Oil Rice Recipe

Soak the rice

Rinse the 3 cups of glutinous rice under cold water until the rinse water runs mostly clear. Cover with 4 cups of water and soak for at least 4 hours or preferably overnight. Drain completely in a fine mesh sieve before cooking.

Measure cooking liquid

Combine 3 cups of chicken stock (or water) with 1 teaspoon light soy and 1/4 teaspoon of the salt; set aside. This will be used to cook the rice so it picks up flavor without becoming soupy.

Preheat a wide, heavy-bottomed pot or claypot over medium heat. Add 6 tablespoons rendered lard (or vegetable oil). Heat until shimmering but not smoking. This fat will coat rice grains and give the characteristic glossy, rich texture.

Stir in 2 teaspoons sesame oil into the fat and remove pan from direct heat briefly while preparing aromatics to avoid burning.

Fry aromatics

In the hot fat, add the thinly sliced shallots and fry on medium-low, stirring often, until they are golden-brown and crisp (about 8–12 minutes). Remove half the crisp shallots with a slotted spoon and reserve for garnish. Continue frying the remaining shallots briefly with the sliced garlic and julienned ginger until fragrant (1–2 minutes) but not burnt.

Add scallion whites

Add the white parts of the scallions and stir for 30–45 seconds to soften and release aroma.

Season the base

Return the pan to medium heat, stir in 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce (if using), 1 teaspoon sugar, remaining 1 teaspoon of salt (adjust later), and 1/2 teaspoon white pepper. Stir to combine and heat briefly so the sauce is fragrant.

Prepare rehydrated additions

If using dried shiitake mushrooms and dried scallops/shrimp, ensure they are rehydrated and sliced. Pat them dry and add them to the pan. Add the sliced Chinese sausage and cooked chestnuts/peanuts. Stir to coat with the seasoned oil mixture and briefly cook 2–3 minutes so flavors meld.

If you used dried scallops/shrimp, take care to break up large pieces so they distribute evenly. Taste a small piece for saltiness and reduce added salt if they are very salty.

Toast the drained rice

Add the drained glutinous rice to the pan with the aromatics and add-ins. Stir continuously for 2–3 minutes so each grain is coated with the flavored fat and sauces; this develops a nutty aroma and prevents clumping.

Add cooking liquid and simmer

Pour the 3 cups of warm chicken stock (the soy-seasoned liquid) over the rice, stir once to distribute evenly, and bring to a gentle simmer over medium heat. Once simmering, reduce heat to low, cover tightly, and cook undisturbed for 15–18 minutes until liquid is absorbed and rice is tender but still sticky.

Check and steam

After 15–18 minutes, check the rice. If the liquid is fully absorbed and rice is tender, remove from heat. If still slightly wet, cover and cook 2–4 more minutes. Once done, turn off heat and let the rice rest, covered, for 10 minutes to steam and settle.

Fluff and finish

Uncover and drizzle 1 teaspoon light soy sauce and 2 tablespoons chopped cilantro over the rice. Using a wooden spatula or rice paddle, fold the rice gently to mix and release steam—do not mash. Taste and adjust seasoning, adding up to 1/4 teaspoon more salt if needed.

Garnish and serve

Transfer rice to a serving bowl or individual bowls. Sprinkle reserved fried shallots and remaining sliced green parts of scallions over the top. If desired, finish with a few drops of sesame oil for fragrance. Serve hot.