2/3 cup uncooked short-grain sticky white rice (about 5 1/2 ounces) 1/2 cup uncooked glutinous millet (about 3 1/2 ounces) 2 tablespoons skinless dried mung beans (about 1 ounce) 6 small or 3 ...

Turn out the steamed rice into a large bowl. Pour the sweetened coconut milk over it and stir gently but well to incorporate thoroughly. Loosely cover the bowl and set aside, stirring occasionally ...

Step 6: Combine The Rice, Coconut Milk, And Ginger Add the rinsed rice to a medium saucepan and add 1 cup of the coconut milk, 1 cup water, the ginger root, and salt.

However, just before it's ready, add the coconut milk so that it cooks the rice a little more and makes it nice and sticky. It needn't absorb all the coconut milk, as it will make a nice sauce.

Add the cooked sticky rice, soy sauce, dark soy sauce, chicken stock, and scallions. Mix until the rice is an even brown color. Spread the stuffing out evenly in the pan, and transfer to the oven.

When cooked in a rice cooker or boiled, it tends to clump together." Once the sticky rice is done, which may take 30 to 45 minutes, you can serve it as a side dish for just about anything.

Black sticky rice is an especially vibrant form, turning a deep purple colour when cooked. In this dessert, black rice is cooked in coconut cream then layered in ramekins with a creamy custard ...