Credit: Linda Xiao
Cacio e Pepe Sticky Rice with Egg by Peter Som
Sweet (glutinous) rice: 1/2 cup
Jasmine rice: 1/2 cup
Rice wine vinegar: 3 tbsp
Sugar: 2 tsp
Extra virgin olive oil: 1 tbsp
Large eggs: 2
Pecorino Romano: 1 cup (grated, plus more for finishing)
Kosher salt: 1 tsp
Freshly ground black pepper: 1 tbsp
Nori: 2 sheets (crushed)
Toasted sesame seeds: pinch
Togarashi: for finishing
(From Family Style by Peter Som. Copyright © 2025. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.)
To me, there’s nothing more comforting or familiar than a bowl of rice. Every dinner from my childhood featured steamed rice, and most of the time I was the one tasked with putting on the rice before my parents returned from work. Enter this recipe—comforting, oh-so tasty, and the ideal companion to practically any dish. I’ve infused the flavors of the Italian classic cacio e pepe into sticky rice (also known as sweet or glutinous rice) and topped it off with a sunny-side up egg, a hit of umami from nori, and a bit of spice from togarashi. A perfect snack or side (with or without the egg), it’s also the perfect base for adding salmon or roast chicken.
How to make Cacio e Pepe Sticky Rice with Egg
- In a medium pot, combine the sweet rice and jasmine rice and rinse with cold water 2 or 3 times, or until the water runs clear.
- To add the right amount of water, place the tip of your index finger on the top of the rice and fill the pot to your first knuckle. Cover and bring to a boil over medium heat, then turn the heat down to a simmer. Cover and cook until the rice is tender, about 20 minutes.
- Remove the pot from the heat and let it sit for 15 to 20 minutes.
- In a small bowl, whisk together the rice wine vinegar and sugar until the sugar is dissolved.
- While the rice is resting, heat the olive oil in a medium skillet over medium heat.
- Crack in the eggs and cook sunny-side up for about 2 minutes, or until the whites are just set. Cover the pan for the last minute to set the yolks.
- Uncover the rested rice and stir in the rice wine vinegar mixture, Pecorino Romano, 1 teaspoon salt, and 1 tablespoon black pepper.
- Spoon the rice into bowls and top each with a fried egg.
- Finish with a generous amount of Pecorino Romano, along with the crushed nori, toasted sesame seeds, and togarashi.
- Serve immediately.
