sticky rice with shitake mushrooms

I love sticky rice... both round(short)- and long-grain kinds. (From what I know, round-grain sticky rice is normally used for making mochi, or rice cakes, and long-grain sticky rice is usually used in "actual" rice dishes.)



I made some long-grain sticky rice with fried scallions and shitake mushrooms, but the result was still a bit more mushy than I'd like it to be. Generally for this kind of sticky rice dishes the rice:water ratio is 1:0.6, but I guess I should lower the water ratio a little more next time.

Anyhow, with some sweet chili sauce on the slightly-mushy sticky rice, I'm still loving it!