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Chinese Sticky Rice Recipe (Your New Comfort food go-to)

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Chinese sticky rice? It might be an interesting option for those of us who have lived all our lives in Western countries where the tradition is to eat loose rice in savoury dishes; there are even family secrets passed down from generation to generation to ensure that the rice is cooked just right and the grains don’t stick together! Isn’t that right?

In our Latin American countries, the few times someone resorts to cooking caked rice is when it comes to desserts or, in the most daring cases, when we feel like making sushi at home. However, those who are fans of homemade rolls know that the type of rice used is a very special one.

Well, it’s about time you got to know this Chinese recipe that will change your mind about caked rice. You’ll see how delicious it is, and how easy it is too. Are you curious yet? Let’s get started.

What is Chinese Sticky Rice Called?

Chinese glutinous rice is its official name, but it is also known as Chinese sticky rice because of the consistency it acquires once cooked. This type of rice is often used in Asian cuisine for the creation of sweet and savoury dishes.

It is known as glutinous because the grains stick together easily and it is more convenient to serve and eat with chopsticks used as cutlery at the Asian table.

The Japanese call it mochi rice and give it a special use in sweet pastries. It is a tradition at New Year’s celebrations to make mochi, a dessert made from a dough formed from glutinous rice flour, with a very soft consistency, which is then filled with jams or even something salty, such as cheese.

What makes Chinese Rice Sticky?

In Western cuisine we refer to sticky rice when we obtain a dish that has been overcooked because we have added too much liquid, but it turns out that the amount of starch present in the rice through amylose and amylopectin plays a determining role in the cooking process.

In the case of glutinous rice or Chinese sticky rice, the consistency that this cereal acquires is because it contains high levels of amylopectin and no amylose.

Amylopectin makes the rice grain more able to absorb liquid, while amylose helps the rice to be more consistent and hard.

Perfect Chinese Sticky Rice

chinese sticky rice

It is possible to prepare at home a perfect Chinese sticky rice recipe like the one below from Peruvian chef Anson Tou, from Chifa Du Kang restaurant in Miami.

This recipe is enough for an average of 6 people, so let’s have all the ingredients at hand and start the preparation step by step!


  • 2 cups uncooked sticky rice (glutinous rice)
  • 1 tablespoon oyster sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon soy sauce with mushrooms
  • ½ teaspoon sesame oil
  • ½ cup chicken stock
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 5 dried shiitake mushrooms (soak in water until soft and chop)
  • 3 links of Chinese sausage cut into small cubes
  • 1 teaspoon Shaoxing wine
  • 1 teaspoon white pepper
  • 2 green onions or spring onions
  • Optional: ½ cup cooked shrimp


  1. Cook the sticky rice according to the instructions on the packet and let it cool for at least 1 hour.
  2. Mix the oyster sauce, soy sauce, sesame oil, chicken stock and white pepper in a bowl.
  3. Heat the oil in a wok over medium heat.
  4. Add the shrimp (optional) and Chinese sausage and stir-fry for 30 seconds. Add the vegetables and wine and stir-fry for 1 minute.
  5. Add the glutinous rice to the wok and continue stirring.
  6. Serve and enjoy!


  • Chinese sticky rice contains high levels of starch.
  • For steaming, it is recommended to soak for a minimum of 8 hours, drain and wrap in a handkerchief or in lotus or banana leaves, and then cook in wicker baskets.
  • In China, it is used in many recipes for meat and sausage dishes. It is also used to prepare rice balls and dim sum.
  • In Japan, it is a tradition to cook the rice and form an elastic dough to make cakes and sweets.
  • In countries such as Thailand, once cooked, rice is made into small balls that are dipped in sauces before being put in the mouth. Rice is usually eaten directly
  • In Vietnam, it is used in the preparation of sweet soups, some desserts and cakes.


Like all Chinese food, this dish is high in nutritional content. In fact, it can be considered a main dish (it can also be a side dish) and provides the protein, carbohydrates and fats of a complete meal.

100 grams of glutinous rice provides:

  • 97 calories
  • 21 grams of carbohydrates
  • 2 grams of protein
  • 0.2 grams of fat
  • 1 gram dietary fibre
  • 0.1 gram sugars
  • 10 milligram potassium
  • 5 milligram sodium

Chifa Du Kang invites you to explore new flavours and alternatives of Chinese food

Chifa food from Chifa Du Kang

Do you love Asian food and its secrets? At Chifa Du Kang we have one to tell you: the Chinese-Peruvian gastronomic fusion, Chifa food, an exotic mix of flavours that once you discover it, you can’t stop tasting it.

In Miami we are dedicated to promoting this cuisine, with two family restaurants on Kendall Dr and Bird Road. We invite you to visit us, get to know our extraordinary multicultural atmosphere and taste our dishes with a refreshing Inca Kola, Peru’s most popular drink!

You will love our traditional Peruvian dishes: arroz chaufa, lomo saltado, sopa wantan, among others. Give yourself the opportunity to discover this explosive menu.

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