Mochi Rice Stuffing

Featured in the Honolulu Star-Bulletin on November 16, 2005.



2 1/2 cups mochi rice
2 1/2 cups water
6 large dried mushrooms, soaked
3 slices bacon, chopped (for lower fat, use turkey bacon; for convenience, use 3/4 cup cooked bacon toppings available at grocery stores)
1 cup chopped onions
1/2 cup chopped green onion
1/2 lb diced larp chong (Chinese sausage)
1 cup chopped water chestnuts
2 tablespoons chopped Chinese parsley
2 teaspoons soy sauce
1 1/2 teaspoons salt
1/2 teaspoon sugar
Dash of pepper


In a rice cooker or 2-quart saucepan, rinse rice; drain. Add water; soak for 1 hour. Cook rice until tender, about 20 minutes. Remove stems from mushrooms, chop caps. In a large saucepan, fry bacon until crisp, drain; stir in onions, green onion, larp chong and mushrooms. Cook until onions are clear. Add remaining ingredients in cooked rice. Mix gently. Makes enough stuffing for a 12 to 14 pound turkey (about 12 servings).

Approximate nutrient analysis per serving based on 12 servings:
270 calories, 9 g total fat, 1.5 g saturated fat, 5 mg cholesterol, 540 mg sodium, 38 g carbohydrate, 1 g fiber, 2 g sugar, 8 g protein


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