Dutch Oven No Mai Fan
In our household growing up, streamed rice was served at every meal. For special occasions my Grandma would make No Mi Fan, which is sticky rice that’s studded with lap cheong (Chinese sausage), dried shrimp, mushrooms and other savory bits with a pale amber hue from oyster sauce and soy sauce. I loved it (and still love it) so much that as a kid I would immediately look at the amount in the steamer and try to gauge how much each person would get (this was the only time I was good at math). So yes, for me rice is life and No Mi Fan is heaven. I’ve streamlined things a bit –everything happens in a Dutch oven in about 25 minutes. Also, if you can’t find Sweet Rice (also called Glutinous Rice or Sticky Rice) use all Jasmine Rice and add a few extra tablespoons of water which will give the rice a slightly stickier consistency, and after cooking leave the pot covered on the stove for 10-15 minutes. It will be a decent approximation of the signature sticky chewy tender texture, but truly, if you can find sticky rice it will be worth it.
Find this recipe on Bon Appétit.
Makes 8 servings
INGREDIENTS
1½ cups glutinous rice
1½ cups jasmine rice
3 large shallots, thinly sliced
4 garlic cloves, finely chopped
3 tbsp grapeseed oil or vegetable oil
4 lap cheong (Chinese sausage, such as Kam Yen Jan), chopped
1 lb shiitake mushrooms, stems removed, finely chopped
¼ cup dark soy sauce or 3 tbsp regular soy sauce plus ½ tsp sugar
2 tbsp oyster sauce
3 cups low-sodium chicken broth
Kosher salt
1 cup thawed frozen peas
½ cup (packed) cilantro leaves with tender stems, plus more
½ cup sliced scallions, plus more
METHOD
Rinse glutinous rice and jasmine rice in several changes of cold water in a medium bowl until water runs clear. Drain well and set aside.
Combine shallots, garlic, and oil in a small Dutch oven or large saucepan. Cook over medium-high heat, stirring occasionally, until shallots are tender and beginning to turn golden brown around edges, about 3 minutes. Reduce heat to medium and add lap cheong and mushrooms. Cook, stirring occasionally, until mushrooms are browned in spots, about 3 minutes. Stir in dark soy sauce, oyster sauce, and reserved rice.
Pour in broth and season with salt; stir to combine. Bring to a simmer, then reduce heat to low. Cover and cook until rice is tender, 20–25 minutes.
Remove pot from heat and stir in peas, ½ cup cilantro, and ½ cup scallions. Transfer rice to a platter and top with more cilantro and scallions.