Monday, April 25, 2016

Baked Glutinous Rice

Whenever Uncle S and Aunty R visit us, they would request for my steamed glutinous rice. In fact, it has been one of the regular dishes I prepare for gatherings and parties. The savoury staple is packed with goodness like dried scallop, shrimps and mushroom. Topped with crispy shallot chips and roasted peanuts, it is so yummy that it can be dangerous - you just cannot stop eating!

Most of the glutinous rice recipes use the stir-fry followed by steam method which I have been using for many years. Some prefer to steam the rice first then stir-fry the cooked rice with the other ingredients.

Do you know you could also bake glutinous rice in the oven? Yes and I did it with my Le Creuset Tagine last weekend. As the glutinous rice gets cooked in the tagine, the steam rises to the cone, then condensing and trickling back again to the rice, combining all the flavours of the ingredients in the tagine. Once cooked, it is also used as a serving dish, keeping the glutinous rice warm while waiting for the guests to arrive. 

Besides the unique cooking technique of the tagine, I really like the fact that all I need was just one utensil for frying all the ingredients, baking and serving - that means less dishes to wash! How lovely!

Ingredients (Serves 6)

500g glutinous rice (Soak for at least half hour)
200g pork belly
25g dried mushroom
50g dried shrimp
30g dried scallop
1 chinese sausage
100g ground nuts
Chopped Garlic

Seasoning (Mix all with the water used for soaking the dried ingredients)
2 Tablespoons dark soya sauce
1 Tablespoons oyster sauce
1 Teaspoon fish sauce
Five spice powder


Peel, clean and slice the shallots into thin and uniform thickness.

Deep fried the shallots until golden brown and put aside. Use the same oiled pan to brown the ground nuts. Keep aside. (You can do these 2 steps in advance and store the fried shallots and nuts in air-tight containers)

Wash and skin the Chinese sausage and cut into small pieces.

Soak and soften the dried mushroom and cut into small pieces.

Soak and soften the dried scallop and peel into small pieces.

Soak and soften the dried shrimp and chop them finely (I used food processor to cut down the preparation time).

Wash, clean and cut the pork belly into small long pieces. Season with soya sauce, pepper, five spice powder and fish sauce.

Heat up the tagine over medium fire. Using the shallot oil, fry the dried shrimps until foam starts to form. Add the dried scallop and fry for another minute.

Add the chopped garlic and fry until just before it turns brown.

Add the pork belly and stir fry for a couple of minutes.

Add the sausage and dried mushroom and fry for another minute.

Add the glutinous rice and the seasoning sauce mixture.

Fry for another minute to evenly coat every grain with the sauce and mix the ingredient evenly.

Add rice water until it just barely covers the rice mixture.

Cover the tagine with the lid and transfer it into a preheated oven at 200C. Bake for 25-30 minutes. Glutinous rice will taste better if it is not too soft/cooked. At about 15-minute mark, remove tagine from oven and use a spoon to "loosen up" the rice mixture and return the tagine to oven and bake for another 15 minutes.

Remove from oven and add a spoonful of the shallot oil to the rice and mix well.

Garnish generously with coriander, fried shallots and ground nuts.


  1. Baked? That looks really good. Bet it is a whole lot nicer than those cheese-baked ones.

  2. Yum! Yum! Yum! I saw a tagine at the supermarket not too long ago and I turned back when I saw the price hah..hah... Your baked glutinous rice looks scrumptious! Never thought that glutinous rice could be baked.

    1. Yes PH. This was an experiment but it turned out very well.

  3. Is there any other way to bake this without using a tagine? Your glutinous rice looks so so delicious.

  4. I love glutinous rice to death. I wish someone would read this post & cook this for me
    YUM !!!

  5. This is good. First ever tried make glutinous rice and the result us superb.


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