Sticky Rice with Sausage

Chef Anita Lo shows how to make one of her favorite dishes with Chinese sausage and edamame.

Sticky Rice with Chinese Sausage and Edamame

Place rice, sausage, shrimp, cooking wine, sugar, and soy sauce in a medium saucepan. Add a scant 3 cups water. Cover and place over medium-high heat. Bring mixture to a boil and immediately reduce heat to low; cook until water is absorbed and rice is tender, sticky, and translucent, about 20 minutes.
Stir in edamame and let stand, covered, 3 to 5 minutes. Serve garnished with scallions.