It’s second episode for Asian at Home Holiday!! Thank you so much for all your love for this series!! I was quite nervous to share these Asian at Home Holiday series because I didn’t know how you guys will be react toward to it.. Now I know all of you really love new delicious spins for your traditional meals!
Today I’m going to share my Sticky Rice Stuffing. It’s a perfect side dish for your Thanksgiving meal or a perfect pairing with my Korean Glazed Turkey. Also great way to bring a delicious side to your Thanksgiving potluck!!
I honestly think you can enjoy this stuffing thought out the year, because it is way too good to eat only once a year! lol
You can add poultry seasoning or bay leaf as you wish for your taste! I actually recommend to add poultry seasoning if you are going to serve this stuffing with traditional classic turkey table. I figured it works better without poultry seasoning to serve with my Korean Glazed Turkey. So it’s totally up to you!
You can add any type of nuts that you already have in your hand. Pecan, walnut, almond and more… it all will work!
As I mentioned on the video, you can make this recipe either Thai long grain sticky rice or short grain sticky rice, both will work for this recipe. However, long grain sticky rice will be break really easy after they soaked, so be careful!! Just wanted to give you a heads up!
Hope you guys enjoy this Sticky Rice Stuffing recipe and Happy Thanksgiving!!!!
- 1 cup short grain sticky rice(sweet rice)
- 5 thick cut bacon, cut into bite sizes
- 3 cloves garlic, chopped
- 1 medium size yellow onion, diced
- 3 stalks celery, cut half in lengthwise, diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Korean pear (aka Asian pear), diced (you can substitute with bosc pear, anjous pear or fuji apple)
- 1 1/4 cup chicken stock (if you like your stuffing drier side, add only 1 cup)
- 1/2 cup dried cranberry
- 2 to 3 Tbs unsalted butter
- 1/2 cup chopped nuts
- Wash rice under cold water by gently rubbing with your hand until you see clear water, no more cloudy milk water. Soak rice in enough cold water (about 1-2 inch above from rice) at least 2 hours to overnight.
- Preheat oven to 400°F
Heat a cast iron skillet or oven safe skillet over medium heat; add bacon, cook until golden brown edges and slightly crispy.
- Add garlic, onion and celery, season with salt and pepper. Sauté about 5 to 6 minutes, or vegetables are soften. Stirring occasionally.
- Add pear and cook additional 1 to 2 minutes. Stirring occasionally.
- Drain soaked rice and add into skillet. Toast rice about a minute then add chickens tock and dried cranberry. Mix everything together and flat out surface.
- Cover with aluminum foil and bake in preheated oven for 20 to 25 minutes or until rice is fully cooked.
- Remove aluminum foil. Fold in butter and flat out surface. Sprinkle chopped nuts on top. Back to oven with no cover for 5 minutes or top of stuffing is golden brown. Remove from oven and serve. Enjoy!