Homemade sticky rice
This was fun to make - mostly because I was excited to finally use the dried scallops I had been hoarding for just this purpose.
That this was lacking a bit in the flavor department was entirely my fault. I cobbled the recipe together from several others out there. I went a bit too light on the seasoning and it was missing the traditional Chinese sweet sausage which would have helped a lot in the flavor department.
The Chinese black mushrooms were pretty tasty. Next time I might omit the white pepper altogether though. It kind of overpowers the rest of it.
The other fun thing about this dish was getting to marvel at how fast you can cook rice in a pressure cooker. (True, the texture wasn't quintessential sticky-rice heaven, but I'm not picky about that.) None of that pre-soaking overnight or multiple sessions of steaming for 2 hours business. I ran it through the rice-cook cycle twice and that only took a half hour or so. Start to finish, including all the chopping, this took an hour. :-)