Black Sticky Rice with Chinese Sausage and Dried Shrimp

Black Sticky Rice with Chinese Sausage and Dried Shrimp

This Sticky Rice made with Chinese Sausage and Dried Shrimp is seriously delicious! Using Forbidden® Black Rice, it favours the spice of Schezwan Pepper whilst enhancing the saltiness of the Chinese Sausage. Made in a similar way to risotto, this sticky rice dish will be sure to impress.

 Serves: 4 | Prep Time: 10 mins | Cook Time: 30 mins

Ingredients:

  • 250g Forbidden® Black Rice
  • 50g Dried Shrimp
  • 50g Chinese Sausage (Lap Chong*), sliced into thin strips.
  • ½ bunch Spring onions, finely sliced and separated into white and green sections
  • 1 red capsicum, finely chopped
  • 200g Baby Corn, chopped
  • 1litre Salt-reduced Chicken Stock
  • 5g Salt 
  • 5g Schezwan pepper

Preparation method:

  1. Bring the chicken stock to the boil and set aside.
  2. Fry Chinese sausage in dry fry pan over medium heat until the fat starts to come out.
  3. Add in shrimp and continue to cook until fragrant and aromatic and the shrimp starts to crisp.
  4. Add white section of spring onions, capsicum and baby corn to the pan and lightly fry.
  5. Using a slotted spoon, remove ingredients into a bowl, making sure to leave fat in fry pan.
  6. Place pan over heat and add Black Rice and fry in remaining fat for 1-2 minutes.
  7. Add 1 cup of chicken stock and stir until rice and absorbed liquid. Once absorbed, add another cup and continue to repeat until consistency of risotto is reached.
  8. Add sausage and shrimp mix back to the rice along with the green section of spring onions and stir through.
  9. Portion up into bowls and garnish with coriander and chilli if desired.

*Lap Chong is commonly found in Asian Grocery Stores.