My Mom'S Taiwanese Sticky Rice

• 3 1/2 cups sweet glutinous rice
• 6 or 7 dried shiitake mushrooms
• 1 tablespoon oil
• 3 Chinese sausage links, casing removed, chopped
• 2 tablespoons fried shallots
• 2 tablespoons rice wine
• 1 tablespoon sugar
• 1/3 cup soy sauce
• 1 tablespoon sesame oil

1. Soak the sweet rice and mushrooms in room temperature water for an hour. The mushrooms will float, so place a lid or dish on top to weigh them down.
2. Preheat the oven to 350u0b0 F. Start boiling 4 cups of water in a large pot.
3. Squeeze the water out of the mushrooms and cut off the stems. Slice the mushroom caps and set aside.
4. Drain the rice and add to the boiling water. Make sure that the water covers the rice, adding more water if needed. Cook for about 5 minutes, stirring frequently, until almost all the water is absorbed. The rice will have plumped but won't be soft yet.
5. In the meantime, heat up the oil in a Dutch oven over medium heat. Add the sausage and cook for a few minutes, until the fat is rendered out but the sausage still hasn't browned. Add the mushrooms and fried shallots and stir-fry for about a minute or two. Add the rice wine, sugar, soy sauce, and sesame oil and mix well.
6. Add the rice to the Dutch oven. Mix very well so that the rice is the same color throughout. Cover and bake for 20 minutes.
7. Fluff and serve with cilantro and sweet chili sauce, if desired.

sweet glutinous rice, shiitake mushrooms, oil, chinese sausage, shallots, rice wine, sugar, soy sauce, sesame oil

Taken from food52.com/recipes/25615-my-mom-s-taiwanese-sticky-rice (may not work)