ups water overnight.
Combine rice with coconut milk, sugar, and
Combine well the sweet rice flour and the salt in
In a kettle combine red beans with 1 quart fresh water and bring to a boil.
Discard water and boil red beans with 1 quart fresh water for 20 minutes.
Wash sweet rice and soak it with the above water for 30 minutes.
Combine red beans and sweet rice into steamer and cook it for 1 hour.
Sprinkle toasted black sesame seed and salt over rice before serving.
Add sweet rice and pirurutong rice in rice cooker, along with 2 cups
one, set aside.
While rice is cooking, remove the center
-----Gumbo--------.
Follow recipe on gumbo base container to
Soak 2 cups sweet (sticky) rice in 3-4 cups water
After making your sweet rice, (follow the directions on the
nd mix well. Add chicken, sweet peas, olives, chorizo, salt, and
Soak sweet rice in 1 cup water for
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
Soak the sweet rice overnight.
Drain.
Place rice on cheesecloth and steam
Combine brown rice and sweet rice in a pot.
Rinse the rice a couple of times.
Pour in water, add salt and soak for about 1 hour.
Cover and cook on medium heat until it boils, then lower heat and cook for about 45 minutes.
Turn off the heat and leave the pot on the burner for 20 minutes.
Serves 4 to 5.
In large pot,
boil coconut milk and sugar for about 25 minutes (should become like syrup).
Transfer cooked rice into pot and mix until
rice
is
well
coated.
Cook
for 10 to 15 minutes; keep stirring.
Place
rice
mixture in a 9 x 13-inch pan lined with wilted banana leaves or sprayed with Pam.
Bake at 350\u00b0 for 20 minutes.
Cool; cut with plastic knife.
In a pan, combine all the ingredients except for the corn.
Let it simmer for 20 minutes or when the rice is almost cooked.
Add corn.
Let it simmer for another 10-25 minutes.
Serve hot or cold.
Wash and cook Mochi rice. When done, transfer rice into large mixing bowl. Cut up butter into hot rice and mix well. In another bowl, mix brown sugar, water and canned Eagle Brand condensed milk; mix well. Add coconut. Pour this into the rice and mix well. Pour into a 9 x 13-inch pan. Bake at 350\u00b0 for 1/2 hour or until crust forms around edges.
nto the pot. Add the sweet rice and stir. Bring the mixture
From this recipe I made one 9\" tart
br>Add the lemon juice, rice vinegar, and shoyu, and pulse
hrough
Add already cooked rice
Stir quickly until sauces