Sticky Rice

1.5 cups sweet rice
2 large cloves garlic, minced
2 large carrots, minced
8 shiitake mushrooms, rehydrated + diced
2/3 cup frozen peas, cooked
2-3 stalks scallions
2 Tbsp. soy sauce
2 tsp. sugar
1/2 cup water or stock*
1/2 tsp salt
*if using stock, you may want to eliminate the salt, and cut back on the
soy
sauce. time
1 1/2 hour, + soaking time
serves 2-3

Wash and soak the sweet rice in 2 inches of water for at least 3 hours, up
to overnight. Drain. In a wok, heat 1 Tbsp. cooking oil. Stir-fry the
garlic for a minute or two. Add the minced carrots and diced mushrooms,
and stir-fry until the carrots have begun to soften, about three minutes
or so. Add the cooked peas and the rice. Stir well to coat. Add the
water/stock, soy sauce, sugar, salt, and scallions. Continue cooking,
stirring frequently, for about 5 minutes or so, until the rice has begun
to turn translucent on the edges. Transfer the rice mixture to a large
bowl and steam for approximately one hour. (Hint: the easiest way to do
this is to clean out your wok, insert a steamer rack in the center, place
the bowl on the rack. Add 1" water to the wok and bring the water to a
boil. Cover and cook, reducing heat to medium-low. If you lack a steamer
rack, you can place two wooden chopsticks in a cross on the bottom of the
wok). Serve, garnished with scallions if desired.

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