There is always one ingredient that every Asian and Chinese household must have in their kitchen, rice! And trust me, as of now, I think I have 5 types of rice in my house and since I have stopped eating rice at dinnertime to control my intake of carbs, there is a surplus of every kind! Besides the jasmine and sushi rice, I think I use this glutinous rice the least and thought about this dish today which is very easy to cook for a lazy summer day.
Glutinous rice contains more starch than usual rice and when it is cooked with the right amount of water, they become sticky and clumps up together. This is Miss E's favorite rice dish and yet she will never take rice congee. Chicken can be substituted for the pork and I used 3 cups of water to cook the rice for a more softer and mushy texture but if anyone fancies a more firmer bite of the rice, the amount of water can be reduced to 2-1/2 cups instead. I cooked the fillings and the rice in a pot first before transferring it to the rice cooker with the water content to completely cook it. You can surely cook this in the same pot over the stove with the lid half open as rice is the same with pasta, they will boil over in a closed lid pot. Just cook till the liquid has been absorbed wholly and you might get a slightly burnt crust on the bottom of the pot which adds to the flavor of the dish. This is quite similar to the Dim Sum dish of glutinous rice in Bamboo leaves in taste.