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Sticky rice stuffing is one of my favorite Thanksgiving side dishes. My family often serves it during New Year celebrations and special occasions. The rice grains are crisp around the edges, with a soft and chewy center. It’s packed with savory shiitake mushrooms, buttery chestnuts, and sweet Chinese sausage, all stir-fried in aromatic shallot oil.
I grew up enjoying this dish, and in Taiwan, it’s also given as a gift to celebrate the first month of a newborn’s life, symbolizing good fortune and health. It’s the perfect side dish to share with loved ones, and I’ll show you how easy it is to make at home!
Table of Contents
- Main ingredient notes
- Chinese sausages (Lap Xuong / Lap Cheong)
- Sticky rice (Glutinous Rice / Sweet Rice)
- Dried shiitake mushrooms
- Roasted and peeled chestnuts
- Chinese cooking wine
- Vegetarian version
- How to make sticky rice stuffing
- Minimize rice sticking to the pan
- Make-ahead and storage
- Side pairing ideas
- ChihYu’s Helpful Notes
- More Asian-inspired Thanksgiving recipes
- Sticky rice stuffing recipe Recipe
Main ingredient notes
To make authentic Chinese sticky rice stuffing, you’ll need a few specialty ingredients. Fortunately, these are easy to find at your local Chinese grocery store or online. I’ve included product links in the recipe card below to make gathering everything super easy, with gluten-free options too!
Chinese sausages (Lap Xuong / Lap Cheong)
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These Chinese sausages are cured and dried, giving them a firm texture and a sweet-salty flavor. While technically safe to eat after light steaming, they are usually pan-fried, steamed, or simmered with other ingredients to release their flavorful oils and flavoring dishes like sticky rice stuffing.
- Gluten-free alternative: Try Spanish-style sweet chorizo, which offers a similar sweetness and richness.
Sticky rice (Glutinous Rice / Sweet Rice)
Sticky rice gives the dish its signature chewy texture. Both Thai long-grain and Japanese/Korean short-grain varieties work. I recommend cooking it separately from the stuffing to prevent it from getting mushy. My go-to method is no soaking — I cook the sticky rice in a rice cooker or make sticky rice in a microwave so it’s really easy and fast,
Dried shiitake mushrooms
Dried shiitake mushrooms are key to getting that deep, earthy umami. The soaking liquid from these mushrooms is essential for the sauce and gives it a rich, savory flavor you just can’t get with fresh mushrooms.
- Pro Tip: Soak them in room temperature water overnight to rehydrate effortlessly. See my Dried shiitake mushroom guide for more details.
Roasted and peeled chestnuts
These delicious bites add a sweet, nutty, and buttery touch to the rice. I buy ready-to-eat ones that come vacuum-sealed (I usually grab mine from Whole Foods, but they’re available online too). Bonus—they make an awesome snack on their own!
Chinese cooking wine
Chinese cooking wine is a broad category, but the most common types are Shaoxing wine (绍兴酒) and Mijiu (米酒)—often called Taiwanese rice wine (Michu). They add subtle sweetness and complexity to dishes.
- Gluten-free substitutes: Use dry sherry or gluten-free Japanese sake. Visit my Gluten-Free Chinese Pantry Staples page for everything you need to stock up!
Tip
Vegetarian version
Skip the Chinese sausage and swap it with another mushroom variety like king oyster mushrooms for a hearty bite. You can also go with vegetarian Asian sausages made from tofu or tempeh, flavored with soy sauce, rice wine, and five-spice powder to give it that same chewy texture and bold flavor.
How to make sticky rice stuffing
Making sticky rice into stuffing might sound fancy, but it’s actually easier than you think! Both the rice and mushrooms can be prepared in advance, making it a great time-saving dish.
- Soak the Mushrooms: Soak dried shiitake mushrooms overnight in room temperature water. Save the soaking liquid for the sauce.
- Cook the Sticky Rice: Use either a rice cooker or a microwave—no soaking required. Cook it ahead for easy assembly. See my full recipe card below for more info.
- Make Crispy Shallots: In a cold pan, add oil and sliced shallots. Fry on medium heat, stirring with chopsticks, until golden brown. Remove the shallots and leave the oil in the pan.
- Sauté the Sausage: Use the shallot oil to fry sausage slices for 2 minutes on medium heat.
- Cook the Aromatics and Mushrooms: Add garlic and ginger to the pan, followed by shiitake mushrooms and chestnuts. Stir for a couple of minutes until fragrant.
- Deglaze the Pan: Add a splash of cooking wine and scrape any brown bits from the bottom of the pan for extra flavor.
- Combine the Rice and Sauce: Add the cooked rice and pour in the sauce. Gently toss everything to coat evenly without smashing the rice grains. Sprinkle the crispy shallots over the rice and mix them in.
- Optional Bake for Crispiness. Bake the dish uncovered at 400°F (204°C) for 10 minutes to get crispy edges.
- Garnish and Serve: Sprinkle with diced scallions or cilantro. Serve hot or warm.
Tips
Minimize rice sticking to the pan
Sticky rice tends to stick to the bottom of the pan because of its nature, but here’s how to minimize it:
- Cook the sticky rice separately then combine with the stuffings.
- Use enough oil, including oil from the sausage, to keep the ingredients moist.
- Cook on gentle heat to prevent burning.
- Some brown bits at the bottom are desirable, adding a crispy, nutty crunch—similar to Spanish paella or Korean hot stone rice (bibimbap).
- Keep an eye on the heat and remove it from the stove when the rice turns golden brown.
Make-ahead and storage
- Make-Ahead: Prepare the sticky rice 2-3 days in advance and store it in the fridge.
- Reheating: Transfer the rice to a microwave-safe bowl, drizzle with 1 tbsp water, and cover loosely. Microwave on high for 1 minute. Flip the rice from bottom to top, then microwave another 30 seconds to 1 minute until soft and sticky.
- Storage: Store leftover sticky rice stuffing in an airtight container in the fridge for up to 3-4 days. Use the same reheating method—add water, stir, and microwave again until the grains are soft and sticky.
Side pairing ideas
To balance the rich flavor of this dish, I recommend pairing with light and refreshing sides. Here are some of my family’s favorites:
- Side Dishes: Bacon-wrapped green beans, Sautéed mushrooms with cauliflower crumbles, and Spicy cucumber salad bring variety with crisp textures and fresh flavors.
- Salads: A silken tofu salad or Steamed bok choy adds a light, refreshing contrast to the richness of the stuffing.
- Protein Mains: Pair it with Herb-roasted spatchcock chicken or Mini turkey meatloaf to complete the meal and enhance the cozy, savory vibe.
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ChihYu’s Helpful Notes
- Maximize Mushroom Flavor: Soak dried shiitake mushrooms overnight to fully rehydrate, and use the soaking liquid to give the sauce deep umami flavor.
- Perfect Rice Texture: Cook sticky rice separately to prevent it from becoming mushy and to make mixing with other ingredients easier.
- Keep It Moist: Use plenty of oil, including oil from the sausage, to keep the rice moist and reduce sticking—those crispy bits at the bottom are a tasty bonus!
- Minimize Rice Sticking: To reduce sticking, ensure there’s enough oil, cook on gentle heat, and enjoy some crispy bits—they add a delicious crunch, like in Spanish paella or Korean hot stone rice (bibimbap).
- Add Crunchy Edges: Bake at 400°F for 10 minutes to get crispy edges that give the dish an extra layer of texture and flavor.
More Asian-inspired Thanksgiving recipes
Looking to bring some Asian flavors to your Thanksgiving table? These dishes are perfect for adding a unique flavor to your holiday feast while still keeping things cozy and delicious.
- Orange Roasted Spatchcock Chicken: Crispy and juicy spatchcocked chicken with a bright citrus flavor from fresh oranges.
- Miso Sweet Potato: Savory-sweet with a deep umami boost from miso butter.
- Air Fryer Whole Chicken: Crispy-skinned chicken that’s quick to cook and full of flavor.
- Shrimp Stuffed Mushrooms: Bite-sized mushrooms filled with juicy shrimp. A dim sum favorite!
Sticky rice stuffing recipe
Video
Ingredients
- 1.4 oz dried shiitake mushrooms see notes
- 300 gram Glutinous sticky rice also known as sweet rice
- 4 oz shallot 2 large, slice into small rounds
- 0.6 oz garlic cloves 3 large, minced
- 0.35 oz ginger 1 knob, minced
- 4 oz Chinese or Taiwanese sausage 3 links
- 5.2 oz ready-to-eat peeled and roasted chestnuts roughly chopped
- 6 tbsp avocado oil
- Splash Chinese cooking wine Taiwanese michu, gluten-free sake, or dry sherry
- ⅛ tsp ground white pepper
- ½ tsp coarse sea salt
- 2 green onions diced or handful of chopped cilantro, garnish
Sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 6 tbsp mushroom liquid from soaking
- 1 tbsp toasted sesame oil
- ¼ tsp five spice powder optional
Instructions
Prep:
- Soak the dried shiitake overnight: In a large bowl or container, add the dried shiitake with 2 to 2.5 cups of room temperature water. Arrange the mushrooms to have stems side facing down. Loosely cover the bowl and let them soak overnight in a cool spot by the kitchen counter.
- Save the broth: After the mushrooms are rehydrated, gently squeeze them to remove excess water. Use a sieve or strainer to drain the mushrooms, reserving the soaking liquid for cooking.
- Slice shiitake: For large shiitake, slice it into small bits. For small shiitake, slice it. For mini baby sized, you can leave them in whole.
- Cook sticky rice (no soaking needed): You can either use my rice cooker method or my microwave method.
- Prep aromatics, sausage, chestnuts: Prepare the shallot, garlic, ginger. Slice the sausage into small rounds. Roughly chop the cooked chestnuts.
- Combine the sauce: In a large measuring cup, stir together the ingredients from soy sauce to five spice powder.
- Preheat the oven: If you plan on baking the rice in step 16, preheat it to 400°F (204°C).
Make crispy shallot and shallot oil:
- In an oven safe 15-inch wide cast iron skillet or braiser, start the pan cold, add 6 tbsp oil and shallot, fry the shallot over medium to medium-low heat. Use a pair of chopsticks to separate the strands and flip often until the shallots turn golden brown, about 9-10 minutes.
- Transfer the shallot out and leave the oil behind.
Saute the sausage:
- Use the shallot oil to fry sausage for 2 minutes over medium-heat.
Aromatics, shiitake, Chestnuts:
- Use medium to medium-low heat, add the garlic and ginger. Stir for 10 seconds then add the shiitake. Saute for 2 minutes. Take care not to burn the garlic.
- Add the chestnuts and toss to combine for 1 minute.
Deglaze:
- Deglaze the pan with wine. If there are any brown bits, use a wooden spoon to scrape and lift it off the pan.
Add sticky rice:
- Add the cooked sticky rice and pour in the sauce. Gently toss the rice to combine with the sauce. Try not to smash the rice grains but rather toss from the bottom up to coat the sauce evenly over the rice.
- Season with white pepper. Taste and add more salt if needed. Return the crispy shallot to the pan and sprinkle it all over.
Optional bake:
- To make the rice crispy, send the skillet to the oven, uncovered, Bake at 400°F (204 °C), middle rack, for 10 minutes.
Final garnish and serve:
- Use an oven mitten to carefully transfer the pan to the serving table. Sprinkle with scallions. Serve hot or warm.
Notes
- Using a Kitchen Scale: Dried shiitake mushrooms vary in weight, so it’s helpful to weigh them for precision. For 1.4 oz –
- Large caps: 6-8 pieces
- Small caps: 12-16 pieces
- Why Dried Shiitake Over Fresh: Fresh shiitake mushrooms absorb more oil, making the dish greasy and the sticky rice prone to sticking to the skillet. Dried shiitake provides a stronger, more authentic flavor.
- Chinese/Taiwanese Sausage Substitution: These sausages release flavorful oils when fried. If substituting, go for a fattier, sweeter sausage like chorizo (find gluten-free chorizo options here).
- Soaking Dried Shiitake: Soak in room temperature water overnight or up to 24 hours. Strain the soaking liquid and use it as stock—it’s loaded with umami and natural MSG. Do not discard it! (See our guide on how to use dried shiitake mushrooms.)
- Tips: Minimize Rice Sticking to the Pan: Sticky rice tends to stick to the bottom of the pan due to its nature, but here’s how to minimize it:
- Use enough oil, including oil from the sausage, to keep the ingredients moist.
- Cook on gentle heat to prevent burning.
- Some brown bits at the bottom are desirable, adding a crispy, nutty crunch—similar to Spanish paella or Korean hot stone rice (bibimbap).
- Crispy vs. Burnt Rice: Crispy brown rice adds a nutty, savory crunch, but burnt rice tastes bitter and harsh. Keep an eye on the heat and remove it from the stove when the rice turns golden brown for perfect crispiness.
- Recommended Cookware: If using the oven, a wide, shallow, oven-safe braiser works best. Check out the cast iron braiser I use here.
- Make-Ahead: Prepare the sticky rice 2-3 days in advance and store it in the fridge.
- Reheating: Transfer the rice to a microwave-safe bowl, drizzle with 1 tbsp water, and cover loosely. Microwave on high for 1 minute. Flip the rice from bottom to top, then microwave another 30 seconds to 1 minute until soft and sticky.
- Storage: Store leftover sticky rice stuffing in an airtight container in the fridge for up to 3-4 days. Use the same reheating method—add water, stir, and microwave again until the grains are soft and sticky.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We made this over the weekend for family and everyone loved it! The sticky rice was done quickly (using the microwave method) and the chestnuts are a must in our opinion. This is the easiest rice stuffing I’ve ever made and it’s delicious!
That’s wonderful. I’m so happy to hear!