Type what you have

Ingredients

• ✓ glutinous sweet rice
• coconut milk
• cocoa powder
• sugar
• salt
• coconut milk

Instructions

1. 1 Combine rice and light coconut milk in a large pot; bring to a boil for 10 minutes, while stirring occasionally to keep rice from sticking to the bottom of the pot.
2. 2 Stir cocoa powder, sugar, and salt into rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until rice is tender, about 10 minutes more.
3. 3 Pour thick coconut milk into rice mixture; stir to combine. Serve hot.

By lola

Ingredients

• ✓ glutinous sweet rice
• olive oil
• onion
• garlic
• ginger
• chicken wing
• fish sauce
• chicken broth
• salt
• pepper
• green onion
• lemon
• fish sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes.
3. 3 Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.
4. 4 Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot.
5. 5 Season with salt and pepper. Portion soup into bowls and garnish with green onion.
6. 6 Serve with lemon slices and additional fish sauce, if desired.

By lola

Ingredients

• ✓ glutinous sweet rice
• adzuki bean
• water
• barley
• mung bean
• oat
• millet
• pearl tapioca
• brown sugar
• raisin

Instructions

1. 1 Place red beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse.
2. 2 Combine red beans and barley in a pot; add enough water to fill 1/2 the pot. Bring to a boil, reduce heat to low, cover pot, and simmer until beans and barley are tender, about 1 hour.
3. 3 Mix rice into bean-barley mixture; add more water if it has all been absorbed. Cook rice mixture for 20 minutes. Add mung beans; cook for 20 minutes.
4. 4 Mix oats, millet, and tapioca into rice mixture; cook, stirring every 5 minutes, until all the grains are softened, about 20 minutes. Add more water to reach desired thickness of porridge. Stir brown sugar and raisins into porridge; cook for 5 minutes more. Remove pot from heat, stirring occasionally to prevent sticking. Serve hot or chilled.

By Shannon

Ingredients

• ✓ glutinous sweet rice
• egg
• red bell pepper
• coconut milk
• water
• tomato
• black pepper
• salt
• chorizo de bilbao
• olive
• sweet pea
• chicken wing
• chicken thigh
• chicken leg
• paprika
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.
2. 2 Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.

By lola