SAVORY STICKY RICE WITH BACON AND CHINESE SAUSAGE (for 4 to 6)

2 cups glutinous (sweet) rice, preferably long grain

4 ounces thick-sliced smoked bacon, cut into ½ inch pieces

2 ounces Chinese sausage, chopped

1 cup diced onion

6 small dried red chiles or ½ teaspoon red pepper flakes

1 tablespoon chopped dried shrimp

4 ounces shiitake mushrooms, chopped

salt and pepper

2 teaspoons grated ginger

1 tablespoon soy sauce

1 tablespoon sesame oil

2 tablespoons Chinese sweet wine or sherry

3 or 4 scallions, slivered

cilantro sprig

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1.   Rinse, soak and steam rice according to directions in the basic recipe.

2.  While rice steams, cook bacon and sausage in a wok or skillet over medium heat to render a little fat.  Add diced onion and stir-fry until onion is soft and lightly browned, about 5 minutes.

3.  Add red chiles and dried shrimp and cook for 1 minute.  Add mushrooms, season well with salt and pepper, and cook until softened, about 5 minutes.  Add ginger, soy sauce, sesame oil and sweet wine.  Stir and scrape the bottom of the pan with a wooden spoon to deglaze.  Add ½ cup water and simmer 1 minute.

4.  Turn off heat and add cooked sticky rice.  Sprinkle lightly with salt and mix well with 2 spoons to incorporate.  Serve immediately or transfer to several individual heatproof bowls.  (Rice may be reheated later in a bath.)  If desired, invert bowls onto plates.  Garnish with scallions and cilantro.

from David Tanis, the New York Times, 6.19.2013