Khao Niao (Thai Sticky Rice)

Give glutinous rice the spa treatment—soak and then steam—for simple Thai-style sticky rice.

Thai-Inspired Coconut-Pandan Rice Pudding With Fresh Mango

[Photograph: Leela Punyaratabandhu] An easier, quicker, more stovetop-friendly version of the iconic Thai dessert, Khao Niao Ma-muang, this coconut rice pudding and mango retains all of the flavors found in the original dish by which it is inspired. Pandan leaves...

Black Sticky Rice Mango Dessert

This delicious Asian dessert has sliced mango, Thai black sticky rice, coconut milk, sweetened condensed milk, and shaved ice. It's rich and refreshing!

Thai Black Sticky Rice Pudding

Thai Black Sticky Rice is a traditional Thai dessert that is incredibly quick and easy to make with glutinous rice. Top with coconut and mango!

Coconut Rice (fluffy, not gluey!)

Simple, fluffy coconut rice! Fantastic side with any South East Asian food - Thai, Malaysia, Vietnamese - as well as Caribbean and tropical foods.

Coconut Tapioca Dessert with Sweet Rice Balls

This coconut tapioca dessert with homemade sweet rice balls and fruit is our take on the sweet soups and desserts loved in many Asian countries.

Khao Khua (Thai Toasted-Rice Powder)

Slow and steady is the best way to coax deep, nutty flavors out of toasted-rice powder.

Thai Black Sticky Rice Dessert (Two Honeymoon Dessert Recipes!)

Honeymoon Dessert is the pinnacle of Asian desserts and these two copycat recipes are a refreshing summertime dessert. These stores are everywhere in China but when int he US, you'll have to follow this recipe!.

Stovetop Thai Jasmine Rice (Khao Hom Mali)

How to make perfect Thai jasmine rice on the stovetop.

Arroz Con Coco (Colombian Coconut Rice)

At its core, arroz con coco is a pilaf—rice grains toasted in oil before being steamed, but in this case the oil comes directly from coconut milk. You start by dumping a can of coconut milk in a pot, and slowly boiling it off until all of the water content is removed, the coconut oil breaks out, and the solids begin to brown. From there, it's a slow process of stirring and toasting until they are a deep, crunchy golden brown before finally adding sugar, salt, and rice.