Sticky rice can be used in a variety of Asian recipes. From Asian sweet treats like coconut or mango sticky rice to sushi rolls, Thai, or Japanese dishes, it's sure to please.See Popular Sticky Rice Recipes
Most Thai dishes are best served at room temperature, including this creamy dessert: "If you chill it, it becomes rock-hard, but if you heat it up, it turns to mush," Andy Ricker explains. Many traditional recipes for sticky rice require steaming the grains for up to an hour, but for the supereasy adaptation here, Ricker cleverly suggests microwaving the rice for only about 15 minutes instead.
Thanks to her background in Vietnamese cooking, Marcia Kiesel loves the texture of sticky rice, especially when it's combined with velvety shiitake mushrooms.
Crisp vegetables serve as tiny containers for the flavored rice in this fresh spin on sushi.
A healthy version of a restaurant favorite!
A take on the classic Southeast Asian dessert of fresh mango with coconut white sticky rice, this version has grilled pineapple served over cardamom-infused coconut black sticky rice. The consistency should be that of a loose rice pudding, though black sticky rice is always chewy. For an equally delicious dessert, use grilled banana or mango instead of pineapple.
Roll your own low-fat sushi with a combination of fillings. Finish it off by dipping in a ginger-based sauce.
Original treats, also known as Rice Krispie treats, are loved by all ages and are one of the easiest treat recipes to make! The combination of Rice Krispie and marshmallow are perfect for parties or an afternoon snack.
I'm taking my family on a voyage of discovery this week, with the help of a "forbidden" treasure. Instead of plain old white rice, I'm cooking up black rice, also known as "forbidden rice." This delicious heirloom rice variety harvested in China and Italy has a dramatically dark appearance (it actually has a deep-purple hue when it's cooked) and a deeply nutty flavor.
It's hard to wax poetic about rice; it's far easier to gush about all the things we love to eat rice in, from those sticky little grains that hug our sushi tight to the golden basmati bed upon which rests our curried biryani, from the creamy comfort of Italian risotto to the pugnacious kick of a good jambalaya. It's the filler, the stalwart staple, the perpetual sidekick, like that character actor you've seen in dozens of movies who never takes the lead. More than once in our kitchen, long after the main course has been set simmering, one or the other of us will exclaim, "Oh, we forgot to put on the rice!"
We Americans like our servings big, fatty, and over-the-top from time to time. See: Paula Deen's donut hamburger, the Jack in the Box bacon milkshake, or pretty much any variety of cheese-drenched french fries. But food and drink blog The Daily Meal points out that the United States isn't the only country that offers several days worth of calories in a single portion.
Skip the takeout and try these Thai favorites, including Pad Thai, Peanut Noodles, and flavorful soups, for dinner tonight.
Back when road-tripping Americans were getting their "kicks on Route 66," roadside diners and small-town restaurants offered a variety of tasty, local and reasonably healthy food options for hungry travelers. Nowadays, American freeways don't possess quite as much charm. Unless you're willing to go off the beaten path, it can be hard to find anything but fast-food joints and gas-station junk food. As we enter into summer vacation season, we've got a plan for all you road warriors trying to eat healthy on your journey: pack your own! When you pack your own snacks and meals, not only canread more
So how will you be celebrating May 31? Wait a minute. You didn't know that May 31 is National Macaroon Day? What rock have you been living under? The endless ticket lines for macaroon movies ... the Build-Your-Own Macaroon Shelf contests ... Revlon's "Smoky Macaroon" eye shadow ... you haven't noticed any of that? Even jewelers are getting into the act with hollowed-out macaroons for hiding engagement rings. I can just picture the scene. A woman bites into a macaroon and cracks a tooth. "What the hell is inside this?" she asks with difficulty. Her would-be fiance leansread more
We work at a recipe website, so of course we pretty much spend the month of October reviewing and raving about all sorts of Halloween-themed recipes. But we realize that it's likely only the most Halloween obsessed who have been whiling away their weekends in the kitchen whipping up Halloween cupcakes, cookies and sundry other treats ... until now. This is the weekend before Halloween, after all. Even if you've managed to avoid all the phantasmagoric paraphernalia that's basically been on store shelves since Labor Day, if you're going to get into the, er, spirit of the season thisread more
People tell me all the time I'm a great cook, but here's a little secret: I'm not. At least I don't think I am when compared to my idea of what makes a really great cook. I'm talking about those people who can browse their local farmers market, pick up a few thing, then go home and just whip up a perfect little something that just happens to taste like you've ordered it in a five-star restaurant.
A couple weeks ago, we asked our community of Recipe.com Facebook fans to share their worst kitchen disasters -- and boy, were we thrilled with the response! That's not because we delight in a heady dose of schadenfreude; it's because, well, we've all been there. Even the most experienced cook, confronted with a new recipe or the chaos of hosting extended family for the holidays, is prone to make the sort of mistake that ends, shockingly, with a frantic rush for a roll of paper towels (or worse, waiting in the ER).