Chicken Sticky Rice

This recipe makes a very nice comfort-food for the gluten free community.

Wash 1 cup of sweet brown rice (this is also called brown sticky rice), put it in a Zojirushi rice cooker, and add 1 1/4 cups of water.  Close the rice-cooker and set the menu to the sweet rice setting and turn it on.  It will cook in about an hour.

While the rice is cooking, in a non-stick pan put 1 teaspoon peanut oil, and stir-fry 1 shallot, peeled and diced, and 1 clove garlic, peeled and minced, for 2 minutes.  Then add 1 teaspoon strong gluten-free curry powder, 1 teaspoon salt, and 1/4 teaspoon sugar.  Stir-fry for 1 minutes.  Next, add 2 boneless chicken thighs, diced.  Stir-fry until cooked through.

When the sticky rice is done, add it to the chicken mixture and stir together with a wooden spoon.  Transfer it to a greased oven-proof casserole dish and bake, covered, for 15 minutes at 350, or make 6-8 tinfoil squares about 10 inches square, put 1/2-3/4 cup of the mixture on each square and make in to a log, then wrap the tinfoil around the rice mixture. Bake the logs at 350 for 15 minutes.  These packets can be kept in the refrigerator and reheated as needed.  They will keep a few days under refrigeration.

The dish is tasty and satisfying!

Make sure all your ingredients are gluten free!