When I was growing up, my Chinese ... its sticky texture when cooked. It’s also labeled as sweet or glutinous rice (even though the rice is actually naturally gluten-free). For this recipe ...

but the restaurant’s regular customers also love the steamed sticky rice with crabmeat and dried sakura shrimp. In Chinese tradition, it’s served at the end of the meal - rice is meant to fill ...

In most Western culinary traditions, the ideal texture for rice is fluffy, light, and dry enough that we can distinguish each individual grain. Consequently, most rice recipes require you to rinse ...

Discover how to make Khanom Tian, a traditional Thai dessert made with coconut and rice flour, perfect for festivals.

1. Preheat a sauce pot to medium. Add the butter and onion. Saute for 3 minutes, stirring occasionally. 2. Add the rice and toss to mix with the butter and onion. Saute for 1-2 minutes, stirring ...

As with every recipe for fried rice, start with cold (or at least room temperature) cooked rice. It doesn’t work with rice hot out of the cooker, which becomes heavy and stodgy when stir-fried.

Craving Chinese takeout? These easy Chinese chicken recipes won’t disappoint ... Tender chicken drenched in a sticky, sweet, ...