Updated: Sep 2, 2022
An amazing plant-based, vegan-friendly, soy-free, dairy-free, and gluten-free Sticky Sesame Rice recipe that makes approximately 4 servings and takes about 5 minutes to prepare, with an additional 20 minutes for cook time.
Sticky white rice is pretty simple to make, but for some, it's a bit boring. I thought the same until I got the idea to add sesame seed oil to the recipe creating a slightly nutty flavor that pairs perfectly with any Asian-inspired cuisine. Personally, I love making this recipe with Chinese Sesame Pumfu.
So, why take the time to make your own sticky rice when you can easily run to your local Chinese spot and pick up a container for a few bucks? Well, for starters, sticky rice is often made with soy sauce. Aside from soy sauce typically being very high in sodium, soy is brimming with GMOs. Additionally, soy can cause more inconsequential nutritional values and negative health effects due to the chemicals involved in the genetic modification process. Soybeans also contain compounds like phytate, which may interfere with the body's ability to absorb vitamins and minerals crucial for vegan and plant-based dietary demands. These same anti-nutrient compounds may also cause digestive issues due to a reduction in the gut's barrier functions resulting in inflammation that causes these digestive problems. To learn more regarding The Truth About Soy Products, click here.
Not to mention, some sticky rice recipes are made with animal products such as chicken stock for flavor purposes.
Personally, I prefer to be able to customize my food to my specific dietary needs. I like to know exactly what is in my food, and I find comfort in knowing my meals are organically made.
So without further ado, I introduce my Asian-inspired Sticky Sesame Rice recipe. I think it's safe to say you'll enjoy it as much as my family. Since I am allergic to soy and have adapted to a plant-based lifestyle (no meat or dairy), this recipe is vegan-friendly, plant-based, soy-free, dairy-free, and gluten-free. This dish can be served as a side dish and pairs perfectly with Chinese Sesame Pumfu.
This recipe and a few of my other recipe was featured in Earthley's Nourished Living Cookbook.