Sticky Rice

http://www.epicurious.com/recipes/food/views/Sticky-Rice-with-Chinese-Sausage-230998

I made this dish with a little bacon instead of sausage. It tasted all right, but the texture was wrong. I used sushi rice, which might have been the problem. Oh well, back to buying sticky rice from the takeout dim sum spot near my muni stop.

Chinese Sticky Rice

Ingredients

3 cups Japanese sushi/sticky rice
1 cup Chinese dried black mushrooms or dried shiitake mushrooms (1 1/2 oz)
1 handful fresh shitakes
1.5+ slices of bacon
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)
6.5 oz whole peanuts
1/3 cup Chinese rice wine or medium-dry Sherry
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
1/2 teaspoon Maldon salt
1/2 teaspoon white pepper
2 cups reduced-sodium chicken broth

Preparation

Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.

Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and discard liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. 3Quarter sausages lengthwise and cut into 1/2-inch pieces.

Heat Le Creuset. Add peanut oil and heat, swirling, until just smoking. Add bacon. Add ginger and scallion and stir-fry 30 seconds. Add mushrooms and stir-fry 1 minute. Add peanuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.

Add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.