- 1 cup sticky rice*
- 2 tablespoons minced ginger, divided
- 2 tablespoons minced garlic, divided
- 1 tablespoon minced lemongrass (tender inner part)
- 1/2 bunch cilantro, stems and leaves separated
- 3 Thai chiles, stemmed and chopped
- 12 ounces ground pork
- 1 teaspoon kosher salt
- 2 tablespoons butter
- 4 green onions, chopped
- 1 cup chopped onion
- 3 cups reduced-sodium chicken broth
- 2 tablespoons Thai basil leaves
- 2 large eggs, slightly beaten
- 1 pound cubed stale sourdough bread
- calories 342
- caloriesfromfat 30 %
- protein 15 g
- fat 11 g
- satfat 4.7 g
- carbohydrate 44 g
- fiber 2 g
- sodium 607 mg
- cholesterol 68 mg
How to Make It
Soak rice in 2 cups hot water for 1 hour. Drain rice. Line a bamboo steamer with foil and poke small holes all over the foil with a toothpick. Add rice to steamer. Set over a pot of boiling water and steam until rice is moist and tender, 15 minutes.
Meanwhile, preheat oven to 375°. Whirl 1 tbsp. each ginger and garlic, the lemongrass, cilantro stems, and chiles in a food processor until chopped and blended, about 1 minute. Mix in pork and salt.
Melt butter in a large nonstick frying pan over medium-high heat. Add remaining 1 tbsp. each ginger and garlic, the green onions, and onion, cooking until softened, about 3 minutes. Add pork mixture and cook, stirring often, until no longer pink, about 4 minutes. Transfer mixture to a large bowl. Add broth, steamed rice, cilantro leaves, basil, eggs, and bread, tossing to combine.
Put mixture in a greased 9- by 13-in. baking dish. Cover with foil. Bake 30 minutes. Remove foil and bake another 30 to 40 minutes until hot in the center and browned on top.
*Sticky rice is often labeled "sweet" or sometimes "glutinous"; when cooked, it's dense and, yes, sticky. Find it in Asian markets and some well-stocked grocery stores.