Recipes for "sticky rice"

Stir together water and rice in a medium saucepan. Bring to a boil over high heat. Reduce heat to low; simmer, covered, until water is absorbed, 15 to 20 minutes. Let stand 10 minutes.

Meanwhile, stir together coconut milk, sugar, and salt in a small saucepan. Bring to a boil over high heat, stirring frequently. Remove from heat.

Reserve 1/3 cup of coconut milk mixture for sauce; pour remaining mixture over cooked rice, stirring gently to combine. Let cool, covered, 1 hour.

Meanwhile, for sauce, whisk together reserved coconut milk mixture and tapioca starch in the small saucepan; bring to a boil over high heat, stirring frequently. Cook, stirring constantly, just until thickened, about 2 minutes. Remove from heat. Stir in passion fruit purée.

Stir rice just before serving. Drizzle servings with sauce and sprinkle with pomegranate arils. Rice and sauce can be chilled in separate airtight containers for up to 5 days.

In a medium bowl, add the rice and cover it with warm water by at least 2 inches. Allow to soak for at least 2 hours or overnight (up to 8 hours). If soaking overnight, place it in the fridge.

In a small bowl, add the dried shrimp and cover it with warm water by at least 1 inch. Allow to soak for 10 minutes. Drain well (no need to squeeze the water out) and set it aside.

In a separate small bowl, add the dried shiitake mushrooms and cover it with warm water by at least 1 inch. Allow to soak for 20 minutes. Drain well, cut into 1/4-inch slices, and set it aside.

Heat a large pan over medium heat, add 1 tablespoon oil and the shallots. Cook until browned, about 8 to 10 minutes, stirring frequently. Add the lạp xưởng, shrimp, and mushrooms. Sauté for 5 minutes until the sausages start to crisp up.

Drained the soaked rice into a fine mesh sieve set in the sink. Into the pan, add the drained rice, 1 teaspoon salt, black pepper, sugar, and bouillon, and stir until combined well.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Fill a steamer pot with at least 2 inches of water, set it over high heat, and bring it to a boil. Carefully, set the steamer basket inside the pot. The steamer basket should be large enough to comfortably hold the rice mixture, which will about double in size as it cooks.

Transfer the rice mixture into the steamer basket. Spread it around the edges, leaving a hole in the middle for the steam to rise and flow evenly. If your steamer basket is small, you may need to cook the rice in two batches.

Reduce the heat to medium heat and steam for 40 to 60 minutes. Mix the rice every 10 minutes or so, making sure to keep the center of the steamer basket uncovered. Also, check that there is enough water in the base.

After 30 minutes, check if the rice is cooked by testing a spoonful. The rice should be soft, fluffy, and a little chewy. If it is still hard, cover it and steam it for 10 more minutes, then check again. When it is ready, take the pot off the heat. Do not open the lid. Leave the rice to steam for another 10 minutes off the heat.

Simply Recipes / Uyen Luu

In a small pan over low heat, add the remaining 3 tablespoons oil. Heat for about 3 minutes. It should not ripple or smoke. If it does, take it off the heat. Add the spring onions and the remaining 1/4 teaspoon salt. Stir to coat the spring onions in the oil and immediately turn the heat off. The spring onions will cook in the residual heat.

Serve the rice while hot on a bed of a banana leaf set on a platter. Drizzle the spring onion oil on top. Serve alongside pickled vegetables and Vietnamese hams.

Simply Recipes / Uyen Luu

Grease a 9x13-inch baking dish with cooking spray and set aside.

In a large bowl, whisk together the flour, brown sugar, granulated sugar, and salt. If the brown sugar is clumpy, use your fingers to break it up.

In a separate bowl or 8-cup liquid measuring cup, whisk together the eggs, milk, and oil until fully combined. I tend to use a large liquid measuring cup since I need to measure out the milk and oil and it allows me to pour it out into the batter easily.

Pour the liquid mixture into the bowl of dry ingredients. Use a wooden spoon or rubber spatula to mix the ingredients together.

If you start with the whisk, everything clumps up in the whisk. Switch over to a whisk once everything is mixed together, and beat until smooth, about 2 minutes.

The batter will look and feel like a slightly loose pancake batter.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Pour half of the batter, about 3 cups, into the prepared baking dish. Set the remaining batter aside, you’ll add the remaining batter later.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Bake until partially set, 12 to 15 minutes. The edges should look somewhat dry, but the center will still be damp. Carefully remove the pan from the oven.

Dollop the bean paste in small spoonfuls (about 1/2 teaspoonfuls) all over the cake. Pour the remaining batter over the bean paste and return to the oven.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Bake until golden brown on the top and the cake springs back when pressed, another 40 to 45 minutes, rotating the pan halfway through the cooking time. Sometimes the cake will puff up like a Dutch baby pancake and then fall as it cools.

Simply Recipes / Uyen Luu

Transfer to a wire rack to cool completely in the pan. Let it rest for at least 4 hours. It’s very sticky and gooey if you cut it while it’s still hot. The longer it rests, the easier it is to handle.

Cut into 2 or 3-inch pieces. Serve Nian Gao with tea, if you like.

Simply Recipes / Uyen Luu

Add the glutinous rice to a bowl and cover with water by at least an inch. Cover and let sit at room temperature for six hours or overnight.

Simply Recipes / Mark Beahm

Add the coconut cream to a small saucepan over medium-high heat. The white creamy liquid will start boiling and transform into solid, golden-colored sprinkles in coconut oil in about 12 to 15 minutes. Don’t walk away, or there’s a good chance the latik will burn. Stir it constantly.

Once the coconut cream has turned to solid latik (coconut sprinkles) and is golden brown, remove the saucepan from the heat.

Separate the oil that has been rendered from the solid coconut, scooping out the sprinkles and setting them aside. Do not discard the oil.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Use the reserved coconut oil to brush the bottom and sides of an 8x8-inch or 9x9-inch baking pan. Set aside.

You can use the leftover coconut oil in other recipes—store it in the fridge. It adds flavorful depth to pork or chicken adobo.

Simply Recipes / Mark Beahm

Drain the liquid from the soaked rice. Discard the liquid.

In a large skillet, combine the rice, coconut milk, sugar, and salt, and mix well.

Over medium heat, stir the rice mixture until the grains are soft and have thickened in size by about double, about 15 minutes. If the rice begins to boil aggressively, lower the heat to a simmer so that it doesn't burn. Keep stirring. The finished mixture will be thick and resemble porridge.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Transfer the rice mixture to the greased baking pan. Using the back of a spoon or silicone spatula, smooth the mixture so it is level. Bake until the rice is a solid cake, about 30 minutes.

Remove from the oven and let it cool to room temperature.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Slice the biko into 2x2-inch squares. Top each slice with half a teaspoon of the latik.

Store leftovers without the topping in an airtight container in the fridge for up to 4 days. Store the latik separately. When ready to serve, top each piece with the sprinkles, then microwave each piece for about 25 seconds.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Cover rice with several inches of fresh water in a microwave-safe bowl; let stand for 30 minutes. Drain off water so rice is covered by 1/4 inch of water.

Microwave rice, covered, on High until water is mostly absorbed but rice is still wet, about 10 minutes; stir and cook until almost dry, 4 minutes more.

Combine 1/2 coconut milk and 1 cup sugar in a bowl, stirring until sugar dissolved. Pour over rice; stir until rice coated. Cover and let rice stand at room temperature for 20 minutes.

Pour remaining 1/2 can coconut milk into a saucepan; whisk in remaining 1 tablespoon sugar, cornstarch, and salt until smooth. Bring mixture to a simmer over medium heat, whisking constantly; simmer until thickened, about 2 minutes. Remove from heat; cool.

Scoop rice into individual serving bowls; top each serving with about 2 tablespoons coconut sauce and several mango pieces.

Combine 6 cups water and rice in a large bowl and soak 8 hours to overnight.

Drain rice and rinse with fresh water. Combine 2 cups water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked rice to a bowl.

Combine coconut milk, sugar, and salt in a small saucepan. Heat until just boiling; pour mixture over cooked rice. Let stand 30 minutes. Serve warm with sliced mango.

Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.

When the rice is almost finished soaking, soak shrimp, scallops, and mushrooms in three separate bowls of water until softened, about 15 minutes. Drain shrimp and scallops. Drain mushrooms and reserve mushroom water. Chop shrimp, scallops, and mushrooms into small pieces.

Heat olive oil in a large skillet over medium heat. Pour in eggs and swirl the skillet to spread into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.

Transfer eggs to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.

Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add shrimp, scallops, and mushrooms; cook for 3 to 5 minutes, then transfer to a bowl.

Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water and stir constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.

Season rice with both soy sauces and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.

Rinse sweet rice until water runs clear. Soak rice in warm water, 2 to 4 hours. Drain.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Line the steamer with cheesecloth and spoon rice into cheesecloth; steam until thoroughly cooked, about 20 minutes. Remove the steamer from heat and transfer rice to a serving bowl.

Mix together coconut milk, sugar, and salt in a large saucepan; bring to a simmer. Pour 3/4 of the coconut milk mixture over rice; cover the bowl and let sit for 5 minutes.

Pour remaining coconut milk mixture over rice and top with mango slices.

Whisk 1/2 cup coconut milk, sugar, and salt together in a bowl until sugar dissolves and coconut sauce is smooth.

Combine rice, water, 1/4 cup coconut milk, and 1 tablespoon shredded coconut in a saucepan over medium heat; simmer, stirring frequently, for 10 minutes. Decrease heat to low and cook until rice is sticky and soft, 20 to 25 minutes.

Pour 1/2 of the coconut sauce over rice; stir and fluff with a fork. Add remaining coconut sauce to rice mixture and stir well. Remove saucepan from heat and let stand until most of the liquid is absorbed, about 15 minutes.

Cook and stir remaining shredded coconut in a skillet over medium-low heat until lightly toasted, about 5 minutes.

Ladle about 1/2 cup rice mixture into each serving bowl or plate. Arrange 4 to 5 slices mango on each serving; sprinkle toasted coconut over mango.

Heat butter in a pan over medium-low heat. Saute onion until soft, translucent, and slightly caramelized, about 10 minutes. Add apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir while allowing spices to bloom and flour to cook, 2 to 3 minutes. Add 2 cups coconut milk, carrots, and potato; bring to a boil. Add 4 cups broth, brown sugar, soy sauce, and Sriracha; return to a boil.

Toss chicken into the pan and cover. Reduce heat to a simmer and cook for 30 minutes. Remove the lid and check thickness; if it appears thin, leave lid off and allow to simmer until reduced to your liking, about 15 minutes. Season with salt to taste.

Meanwhile, place rice into a bowl or pot and fill with water, a few inches above the rice. Shake from side to side with a flat hand and separated fingers while moving up and down. Pour out water and repeat process until water runs clear, about 5 times. Drain in a fine-mesh strainer.

Combine drained rice, remaining coconut milk , remaining chicken broth, and 1/2 teaspoon salt in your pot and stir. Bring to a boil; cover, reduce heat to a light simmer, and allow to cook until rice is fluffy and liquid has been absorbed, about 20 minutes. Remove from heat, cover the lid with a towel, and let rest for 20 minutes. Serve with chicken mixture.