Roasted Finger Chili and Crispy Shallot Sticky Rice

Name: Roasted Finger Chili and Crispy Shallot Sticky Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1½ cups (300 g) sticky rice (glutinous rice), rinsed thoroughly until water runs clear; 1¾ cups (420 ml) water; 6 finger chilies (long red or green chilies, 4–6 inches long), left whole, stems intact; 3 large shallots, peeled, sliced into thin rings (⅛ inch), layers separated; ½ cup (120 ml) neutral oil (vegetable or coconut oil); 6 garlic cloves, lightly smashed; 1 teaspoon (6 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper (optional); 1 tablespoon (15 ml) fresh lime juice (optional)

From the MyKitchenBank Kitchen

A Caribbean-style sticky rice crowned with charred finger chilies and golden, crispy fried shallots. The rice absorbs savory garlic oil while toasted shallots add textural contrast and depth. This side dish pairs beautifully with grilled proteins or works as a vegetarian main with a fried egg.

Prep: 15 min
Cook: 35 min
Wait: 20 min
Total: 1 hr 10 min
Makes: 4 servings

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Steps

Before you start

Rinse the sticky rice thoroughly under cold water until the water runs nearly clear (this removes excess starch for fluffier grains)
Slice shallots into thin rings and separate the layers
Read through all steps before starting—you'll be managing rice cooking and shallot frying simultaneously near the end

1
Infuse the oil with garlic
- Heat the neutral oil in a small saucepan over medium heat.
- Add the smashed garlic cloves and warm gently until the oil is fragrant and the garlic edges just begin to turn golden, about 5–7 minutes.
- Do not let the garlic brown deeply or it will taste bitter.
- Remove from heat and let cool slightly.
- Once cooled enough to handle, strain the oil through a fine-mesh strainer into a bowl, discarding the garlic.
- You should have about ½ cup (120 ml) of fragrant garlic oil.
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Ready when: Garlic edges are pale gold and oil is fragrant; not browned
Tip: Don't brown the garlic—it will become acrid. Low and slow infusion is key.
2
Bring rice and water to boil
- In a medium saucepan, combine the rinsed sticky rice and 1¾ cups (420 ml) of water.
- Bring to a boil over medium-high heat, stirring occasionally so the rice doesn't stick to the bottom.
- Once boiling, reduce the heat to low, cover with a tight-fitting lid, and cook without lifting the lid for 15 minutes.
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Ready when: Rice is nearly tender and most water is absorbed
Tip: Resist the urge to peek—lifting the lid releases steam and unevens cooking.
3
Char the finger chilies
- While the rice cooks, heat a large skillet or wok over medium-high heat until hot.
- Place the whole finger chilies directly on the dry, hot surface and let them sit undisturbed for 2–3 minutes until the bottom chars and softens.
- Turn them with tongs and char the other side for another 2 minutes.
- The skin should be blackened and blistered.
- Transfer the charred chilies to a plate.
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Ready when: Skin is blistered and charred black on all sides
Tip: Use tongs or a fork—don't use your fingers on the hot chilies.
4
Fry the shallots until crispy
- In the same skillet over medium heat, add 3 tablespoons (45 ml) of the garlic oil.
- Once shimmering, add the sliced shallot rings in batches, stirring occasionally.
- Fry for 8–10 minutes, stirring more frequently as they brown, until the shallot rings are deep golden-brown and crispy.
- Be attentive—they can go from golden to burnt quickly.
- Transfer the crispy shallots to a plate lined with paper towels to drain.
- Sprinkle lightly with kosher salt while they're still warm.
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Ready when: Shallots are deep golden-brown and crispy
Tip: Don't overcrowd the pan—fry in batches if needed so they crisp evenly.
5
Finish and season the rice
- Remove the rice from heat and let it rest, covered, for 5 minutes.
- Fluff the rice with a fork.
- Drizzle the remaining garlic oil (about 5 tablespoons / 75 ml) over the rice and toss gently to coat each grain evenly.
- Season with the remaining kosher salt and a pinch of black pepper, tasting as you go.
- Add lime juice if you'd like a subtle brightness.
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Ready when: Rice grains are glossy, tender, and coated with oil; no hard centers when tasted
Tip: Toss the rice gently to keep grains intact—sticky rice breaks easily with vigorous stirring.
6
Plate and garnish
- Divide the warm sticky rice among four serving bowls or plates.
- Top each portion with 1–2 charred finger chilies and a generous handful of the crispy shallots.
- Serve warm.
- The charred chilies should be slightly soft inside with blistered, charred skin on the outside.
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Tip: Assemble just before serving so the crispy shallots don't soften from the steam of the hot rice.

Good to know

Tips

The quality of your sticky rice makes a big difference—look for glutinous or sticky rice varieties (often labeled "sweet rice") from an Asian grocery store for the best texture.
Charring the chilies in a dry pan intensifies their flavor and adds a smoky depth that complements the rich garlic oil.
Don't skip the oil infusion step—it's what transforms the rice from plain to luxurious, so use fresh, neutral oil with no off-flavors.
Serve immediately after assembly so the crispy shallots stay crunchy; the heat and steam from the rice will soften them if left to sit.

Make ahead

The garlic-infused oil can be made up to 2 days ahead and stored in an airtight container at room temperature. The sticky rice and charred chilies can be made 2–3 hours ahead and reheated gently (the crispy shallots are best made fresh just before serving).

Storage & reheating

Store leftover sticky rice and charred chilies together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a splash of water, stirring occasionally, for 5–7 minutes. Do not store crispy shallots with the rice—store separately in an airtight container at room temperature for up to 1 day. Refresh them in a 300°F (150°C) oven for 3 minutes if they soften before serving.

Substitutions

finger chilies (long red or green chilies, 4–6 inches long) → Thai bird's eye chilies or habaneros (use 8–10 smaller chilies). These are much spicier; reduce the quantity and char the same way. Adjust heat to your preference.
sticky rice (glutinous rice) → Short-grain arborio or sushi rice. Will not be quite as creamy and sticky, but will absorb the garlic oil well. Use the same amount and cooking time.
neutral oil (vegetable or coconut oil) → Coconut oil infused with garlic. Adds a subtle Caribbean coconut flavor. Infuse the same way and use the same amount.
large shallots → Thinly sliced onion (1 large white or sweet onion). Will be slightly less mild and sweet. Slice thinly and fry the same way.