My town's chinese restaurant serves a dessert that I'm addicted to. A green sweet sticky rice with fresh mango slices. I never knew how it was made, I thought it was flavored with vanilla. I took a friend to lunch there and had her try the dessert. She knew right away. Coconut milk, sugar, and food coloring. This is my version of it.

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

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

#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.

#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.

This is Chinese sticky rice recipe only use Chinese sausages for main protein. The original recipe calls for Chinese cooking wine, but I replaced it with the regular white wine.

Note that 1 pinch = a pinch using 3 fingers; a small amount = a pinch using 2 fingers.This is a seasonal steamed sticky rice.If you cook the rice with a bit more water than is indicated here and wrap the rice around a ball of sweetened red bean paste, you can make pretty and delicious domyojiko cherry blossom ohagi dumplings.See.When wrapping the cherry leaves around the rice balls, put the veiny side inside.The delicate aroma is the key, so just season the rice lightly. The saltiness of the cherry leaf is the key to whether the rice balls taste very salty or not so salty. De-salt the leaves to taste.Sweet (mochi) rice absorbs 80% of the water regular rice does. Recipe by La Land

I tried to make this recipe because my husband requested a Chinese style rice bowl.Bring the meat and vegetables to room temperature to make the dish crunchy and less watery.It might be bit salty when you taste it, but it will be fine on top of rice.(The picture above is a version with frozen mixed seafood. Just defrost it and sprinkle with a little sake.) Recipe by Puriman

Just like the ones you have at dim sum!Video Instructions: https://youtu.be/3wvZgbFOs8U

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