Sticky Rice

1 c white sweet rice soak drain
½ c regular jasmine rice
1 c Chinese dried shiitake mushrooms soak drain, reserve ¼ c
½ c dried Chinese shrimp soak drain, reserve ¼ c

drained mushrooms, from above chop   fry 5–10 minutes   cook, stirring occasionally cool a bit mix
drained shrimp, from above
3 Chinese sausages fry all the fat out fry a bit
1 T Chinese cooking wine (optional)  
1–2 t sugar (optional)  
1 T soy sauce
1¼ c chicken broth   bring to a boil bring to a boil
reserved shrimp and mushroom liquids, from above
drained rices, from above  
chopped cilantro (optional)  
chopped green onions (optional)
  1. Soak the sweet rice in water, same with the jasmine rice. Soak the mushrooms, shrimp in water as well. For at least 2–3 hours (I do it overnight sometimes or during the work day). Soak each the mushrooms and shrimp separately from the rice and each other.

  2. Drain the water from each of the ingredients, but from the mushroom and shrimp reserve ¼ cup of liquid to be used later.

  3. Using a food processor (or a knife and elbow grease), chop the mushrooms, shrimp and sausage (separately) into small pieces.

  4. In a frying pan, stir fry the sausage until all the fat comes out. Add the cooking wine and stir fry a bit. Then add the drained mushrooms and shrimp. sugar and soya sauce. Stir fry for about 5–10 minutes until it's all cooked. Add more soy sauce or sugar to taste. Set aside.

  5. In a large (preferably non stick) pot, add the chicken broth and ¼ cup of the reserved soaking liquid from the mushroom and shrimp to make 1¾ cups of liquid total.

  6. When it starts to boil, add the drained sweet and jasmine rice. Make sure the rice is immersed in the broth and wait to boil.

  7. Once it starts to begin to boil add the sausage, shrimp, mushroom stir fry.

  8. Leave to cook but mix periodically to make sure it doesn't stick to the bottom of the pot.

  9. After a while the broth will be absorbed and the rice will be cooked (around 10 minutes?). Then it is finished.

  10. When the rice has cooled a bit, mix in the chopped cilantro and green onions.

Shamelessly stolen from Shirley McWhirley