Sticky Rice with Barbecued Pork
2 cups mochigome or sweet rice, soaked in water for 6 hours & drained
1/4 to 1/2 cup chopped barbecued pork
1/4 to 1/2 cup chopped chinese sausage or kielbasa
1/4 cup drippings from purchased barbecued pork or 2 tablespoons soy sauce, mirin and 1 tablespoon sugar
1/4 to 1/2 teaspoon Chinese five spice powder
1/4 cup chopped green onion
1/4 cup chopped cilantro
salt and pepper to taste
Add the rice, sauce, 1/4 teaspoon Chinese five spice blend and meats into a frying pan over medium heat and mix well. Heat until the liquid is absorbed and transfer into a damp-cloth-lined bamboo steamer. 2 cups rice will fill one layer of a 9-inch steamer.
Place steamer over boiling water and steam for about 20 minutes or until rice is translucent--chewy, but not hard. Before serving, mix in chopped cilantro and green onion. Taste and adjust seasonings.