It takes me 20 to 30 mins for the preparation of this recipe,like boiling cutting chopping etc n hardly 15-20 mins in cooking. It is a conversion of my family's traditional recipe,,i mean its my version of my family's recipe :p hope u like n enjoy it :)

Usually, people are familiar with plain white stir-fried sticky rice, but I love pandan and butterfly pea, so I decided to combine them. I also enjoy dried bananas, so I included those as well.

This dish came about because my younger brother loves curry so much. I secretly bought some curry roux blocks so I could make it for him, and decided to give it to him as a birthday present. Thanks to everyone on Cookpad for the great recipes!

My family and friends love this rice. It's light, flavorful, and easy to prepare. Even people that hate mushrooms love this rice. I hope you enjoy it too!

Though my mom did most of the cooking when we were kids, every once in a while, my dad would take to the kitchen to make one of his three signature dishes which were:1) kimchi jjigae,2) kimchi fried rice, and3) kalbi.Well, one of those plus a huge mess.Of the three, I think his kimchi fried rice was my favorite. Maybe it's because I remember sitting at the bapsang with nothing but a huge wokful of fried rice and as many spoons as there were people eating, and just digging in until we were all stuffed. Definitely because it was just so tasty - the simple deliciousness of pork belly or bacon, and sauteed and slightly caramelized ripe kimchi, all tossed with yesterday's rice and a little bit of sugar, soy sauce and gochujang to make it even spicier.Delicious memories!As with most fried rice recipes, stale rice works best. So the next time you have Chinese, Thai, Korean or Japanese takeout, you might want to save your leftover steamed rice to make this dish later in the week. Also, while some people like to make their kimchi fried rice with fresh kimchi, I personally like it much, MUCH, better with the ripe, sour stuff.

I bought rice flour, so I decided to try making my usual crepes with half white flour and half rice flour. It became harder to tear and was easier to cook. My husband really liked the chewy texture, so I decided to post the recipe here.If the heat is too low, it takes time to cook and the batter will dry out. You should try to make them thin, yet moist and chewy in the inside. Recipe by Umaumasumairu

One of popular Indonesian breakfast meals. I know that sounds weird to many people that we’re having rice in the morning. Overnight rice to be cooked in the morning is the best. Go try!

A quick and easy croquette rice bowl for a solo lunch! But actually, my kids love it too, so I sometimes serve it for dinner.Recipe background:I used to eat rice and side dishes separately, but one day for lunch I decided to put everything together in one bowl. It turned out surprisingly delicious, and now my kids love it too.

I bought Top Grade Glutinous Rice Flour because I wanted to try to make Kashiwa-mochi (rice cakes wrapped in oak leaves), but it seemed like so much work that I lost my motivation.So then I thought that I should make something easier to use up the flour and decided to replace normal white flour with it to make crepes. They came out so chewy and tasty.If the crepe batter is too thin, it'll break when peeling it off the plate. Make them moderately thick and after microwaving, start from the outside edge and slowly peel it off.Caution) I've received reports that the crepes don't turn out so well if using a HealsIo Microwave Oven. If you have one, make these in a frying pan. Recipe by Nekozame

I've only recently started eating brown rice after starting my macrobiotic diet, but I don't really like it on its own so much, so I tried making bread with it instead. Top it with soy cheese and it becomes even more yummy!I'm a bit all over the place so when I found out I didn't have enough strong flour for this recipe, I just tried adding some whole wheat flour that I had on hand. The only reason I added shredded coconut was because it was there.The guidelines for the proving process are also pretty lax and approximated.This results in a thick and heavy bread that leaves your stomach feeling satisfied.Slice it before freezing to store, and you'll be able to enjoy delicious toast whenever you're hungry. Recipe by Hareka

I was feeling very lazy one day and needed something fast, so I threw this together. Ended up making it several days in a row until I ran out of the ingredients. I just used whatever was around or had in my fridge. I don’t recall the exact time it takes but prep and cooking should not take more than 10 to 15 minutes. If you’re in a hurry or just very lazy, it really won’t take long at all.

This plate I use to hate as a little boy but now has become one of my favorite things to cook. I know you will love it too.