3 c Glutinous rice, washed and
-soaked 2 hours, then -drained 3 c Water
1/2 c Slivered ham
1/4 c Dried shrimp, soaked to
-soften 4 Dried forest mushrooms,
-soaked to soften and cut -in match stick 1 Piece Chinese preserved
-turnip, rinsed and finely -minced 1 ts Oriental sesame oil
Glutinous rice is a sticky rice high in the B vitamins. Many Chinese cat it in the winter time because its high protein content keeps them warm. Place rice in a heat proof earthen pot. Add water and bring to boil. Lower heat to medium and cook, uncovered, until all water is absorbed. Combine remaining ingredients and place on top of rice. Cover and cook at lowest heat for 20 minutes. Let stand for 10 minutes before serving. From “The Regional Cooking of China” by Margret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975. Posted by Stephen Ceideberg; December 6 1992.