I found myself with plenty of leftover ham and rice one afternoon and so decided to make this quick and easy to eat, chinese style recipe. My husband and son loved it and had seconds!

This is the recipe for my favourite Chinese sticky rice that my mother often makes for me. She taught me how to make it, and I was surprised to find out how easy it was.I use 2:1 ratio for the mochi rice and white rice, but you can change it to 1:1. You can also use just mochi rice.When you use only white rice, it will become normal mixed rice.Use whatever the ingredients you like!Anything works. Recipe by Nagipochi

As prepared by my housemate from Ipoh.

#Wraps_&_rollsThis sticky rice roll is so tasty and good looking. The idea I got from sushi so it's my version of sushi that is stuffed with tuna fish and rolled in black and white sesame seeds.

Sticky Rice Lamb Siu Mai (糯米羊肉烧卖) is a flavorful twist on classic dim sum. Made with tender ground lamb, fresh vegetables, and sticky glutinous rice, these siu mai have a chewy texture and rich aroma. Wrapped in homemade dough and steamed until juicy and translucent, they’re perfect for family meals or special occasions. Serve with soy sauce or chili oil for extra flavor! Enjoy!

Delicious dessert. Savory and sweet of the sticky rice and coconut milk sauce blended together, made a perfect taste.

When my grandmother was a child, this used to be sold at a food stall in Taiwan very cheaply as a snack.Usually, 1 rice cooker cups' worth is enough rice for our family meals, but we polish off almost 3 rice cooker cups' worth of rice when I make this dish!My grandmother's recipe doesn't have carrot, but I recommend adding it as it will make this rice more colorful!Cook over medium heat, but stir-fry the glutenous rice over medium-low heat so that you won't burn it. When you add the rice to the soup, if adding the other ingredients later is too much trouble for you, you can add them with rice at the same time! Have a taste and check the rice after 25 minutes. Steam some more if needed. Recipe by Suzy83

Lu Rou Fan is Taiwanese braised meat rice bowl.Do you know bamboo shoots?In Japan, it is a food called "TAKENOKO(bamboo child)".It is easy to taste and has a very good texture.Braised together makes it very delicious.(Buy at a Chinese food store, or a Japanese food store, or at the Amazon https://www.amazon.com/s?k=Bamboo+Shoots.)

#nonindianThai black sticky rice with vanilla flavoured coconut cream and mangoes.I tasted this heavenly dish for the first time six years ago and loved it's chewy and creamy texture from the very first bite. It's healthy, vegan, refined sugar free, has lots of fiber and looks too pretty to eat...haha!!It makes a perfect breakfast option and you can serve it your guests as a dessert as well.

My boyfriend loves mixed rice, so I added some cranberries and made sticky rice. Recipe by ochikeron

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