Author: Rose Melton

Sticky rice is soft, slightly chewy, and beautifully glossy with a gentle sweetness that makes it incredibly comforting. This simple recipe produces perfectly tender grains that cling together just enough without becoming heavy. It is easy to prepare, even for beginners, and requires minimal ingredients. From start to finish, the dish takes around 40 minutes and delivers consistently satisfying results.

Ingredients

For the Sticky Rice

• 250g glutinous rice (sticky rice)
• 400ml water
• 1/2 tsp salt

Optional Sweet Topping

• 200ml coconut milk
• 2 tbsp caster sugar
• 1/4 tsp salt

How to Make Sticky Rice Recipe

• Prepare the rice: Rinse the glutinous rice under cold water several times until the water runs clear. Soak the rice in fresh water for at least 20 minutes, then drain well.
• Prepare the cooking setup: Add the drained rice and measured water into a medium saucepan. Stir in the salt and place over medium heat.
• Cook the rice: Bring to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 12–15 minutes until the water is absorbed.
• Steam and rest: Turn off the heat and let the rice sit covered for 10 minutes. This allows it to finish steaming and develop its sticky texture.
• Prepare the topping (optional): In a small saucepan, gently heat coconut milk, sugar, and salt until dissolved. Do not boil.
• Assemble and serve: Fluff the rice lightly with a fork. Spoon into bowls and drizzle with the warm coconut mixture if using.

Tips

Why is my sticky rice too dry?

This usually means there was not enough water or the heat was too high. Keep the heat low and ensure the lid stays on while cooking.

How do I get perfectly sticky texture?

Using glutinous rice is essential. Soaking the rice beforehand also helps achieve the right consistency.

Can I make it sweeter?

Yes, increase the sugar in the coconut topping or add a drizzle of honey before serving.

Why is my rice mushy?

Too much water or overcooking can cause this. Measure carefully and avoid stirring during cooking.

Serving Suggestions

• Serve with fresh mango slices for a classic pairing
• Enjoy alongside grilled chicken or vegetables
• Top with toasted sesame seeds for extra texture
• Drizzle with coconut cream for a richer finish

Storage

Room Temperature

Best enjoyed fresh, but can sit covered for up to 4 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently with a splash of water.

Freezing

Freeze in portions for up to 1 month. Defrost overnight and steam lightly to restore texture.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 3g
• Saturated Fat: 2g
• Sodium: 150mg

These values are approximate and may vary depending on ingredients used.

FAQs

Sticky Rice Recipe

Recipe by Milli RoseCourse: Side DishCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft, tender sticky rice with a delicate chew and optional coconut sweetness. A simple and comforting dish perfect for both sweet and savoury pairings.

Ingredients

• 250g glutinous rice

• 400ml water

• 1/2 tsp salt

• 200ml coconut milk

• 2 tbsp caster sugar

• 1/4 tsp salt

Directions

• Rinse and soak the glutinous rice, then drain well.
• Add rice, water and salt to a saucepan.
• Bring to a boil, then cover and simmer on low heat.
• Cook until water is absorbed and rice is tender.
• Rest covered for 10 minutes.
• Heat coconut milk with sugar and salt if using.
• Serve rice warm with topping if desired.

Notes

• Soaking the rice improves texture.
• Keep the lid on during cooking for best results.
• Adjust sweetness to taste.

Buttermilk is a simple, versatile kitchen staple with a tangy flavour and smooth, slightly thick texture. It is commonly used in baking to create light, tender cakes, fluffy pancakes, and soft breads. This easy homemade version requires just two ingredients and takes only minutes to prepare. Difficulty is very low, and the total time is under 10 minutes including resting.

Ingredients

For the Buttermilk

• 240ml (1 cup) whole milk
• 1 tablespoon fresh lemon juice or white vinegar

How to Make Buttermilk Recipe

• Prepare the mixture: Pour the milk into a jug or bowl. Add the lemon juice or vinegar and stir gently to combine.
• Let it rest: Leave the mixture at room temperature for 5 to 10 minutes. It will begin to curdle slightly and thicken.
• Check consistency: Once slightly thickened with small curdled bits, your buttermilk is ready to use.
• Use or store: Use immediately in your recipe or store as needed.

Tips

Why didn’t my buttermilk curdle?

Make sure your milk is at room temperature and that you use enough acid. Cold milk slows the reaction.

Can I use other types of milk?

Yes, but whole milk gives the best texture. Semi-skimmed works, though it will be slightly thinner.

How do I make thicker buttermilk?

For a thicker consistency, add an extra teaspoon of lemon juice and allow a longer resting time.

Can I make a dairy-free version?

Yes, use unsweetened plant-based milk like soy or almond with lemon juice. Soy milk works best for curdling.

Serving Suggestions

• Use in pancakes or waffles for a soft, fluffy texture
• Add to cake batters for extra moisture
• Mix into soda bread or scones
• Use as a marinade for tender chicken

Storage

Room Temperature

Keep at room temperature only while curdling. Do not leave out for extended periods.

Refrigerator

Store in a sealed container for up to 3 days. Stir before using.

Freezing

Freeze in small portions for up to 2 months. Thaw in the fridge and shake well before use.

Nutrition

• Calories: 150 kcal
• Carbohydrates: 12g
• Protein: 8g
• Fat: 8g
• Saturated Fat: 5g
• Sodium: 120mg

These values are approximate and may vary depending on ingredients used.

FAQs

Buttermilk Recipe

Recipe by Milli RoseCourse: IngredientCuisine: UniversalDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Quick and easy homemade buttermilk made with just milk and lemon juice or vinegar. Perfect for baking and cooking.

Ingredients

• 240ml whole milk

• 1 tablespoon lemon juice or white vinegar

Directions

• Pour milk into a bowl or jug.
• Stir in lemon juice or vinegar.
• Leave for 5 to 10 minutes until slightly thickened and curdled.
• Stir gently and use as needed.

Notes

• Use room temperature milk for best results.
• Stir before using if stored.
• Best used fresh for baking.

Osso buco with gremolata potatoes is a rich and comforting Italian-inspired dish made with slow-cooked veal or beef shanks, tender vegetables, and a glossy tomato and wine sauce. The meat becomes meltingly soft, while the potatoes are crisp outside, fluffy inside, and brightened with fresh lemon, parsley, and garlic. It looks impressive but is wonderfully straightforward to make at home. Allow around 3 hours total time for the best texture and flavour.

Ingredients

For the Osso Buco

• 4 veal or beef shanks
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 carrots, diced
• 2 celery sticks, diced
• 3 garlic cloves, crushed
• 150ml white wine
• 400g tin chopped tomatoes
• 500ml beef stock
• 1 bay leaf
• Salt and black pepper

For the Gremolata Potatoes

• 700g potatoes, cut into chunks
• 1 tbsp olive oil
• Zest of 1 lemon
• 2 tbsp chopped parsley
• 1 garlic clove, finely grated

How to Make Osso Buco with Gremolata Potatoes

• Prepare the oven: Preheat the oven to 160°C fan. Place a shelf in the middle of the oven for even cooking.
• Brown the meat: Season the shanks, dust with flour, then brown in hot oil until richly coloured on both sides. Remove to a plate.
• Cook the vegetables: Add onion, carrot and celery to the pan. Cook until softened, then stir in the garlic.
• Build the sauce: Pour in the wine and let it bubble for 2 minutes. Add tomatoes, stock and bay leaf.
• Slow cook: Return the shanks to the casserole, cover, and cook for 2 to 2½ hours until very tender.
• Roast the potatoes: Increase oven to 200°C. Toss potatoes with oil and roast for 40 to 45 minutes until crisp and golden.
• Finish the potatoes: Mix lemon zest, parsley and garlic, then toss through the hot roasted potatoes.
• Serve: Spoon the rich sauce over the osso buco and serve with the gremolata potatoes.

Tips

How do I keep the meat tender?

Cook it slowly at a low temperature until it yields easily to a fork.

Why flour the shanks first?

The flour helps create a better crust and lightly thickens the sauce.

Can I make it ahead?

Yes, the flavour improves overnight, making it ideal for preparing a day early.

Serving Suggestions

• Serve with steamed greens.
• Add crusty bread for the sauce.
• Pair with a crisp green salad.
• Finish with extra parsley and lemon zest.

Storage

Room Temperature

Do not leave out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days.

Freezing

Freeze the osso buco for up to 3 months. Freeze potatoes separately for best texture.

Nutrition

• Calories: 620 kcal
• Carbohydrates: 32g
• Protein: 42g
• Fat: 34g
• Saturated Fat: 11g
• Sodium: 690mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Osso Buco with Gremolata Potatoes Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: ItalianDifficulty: Medium

Servings

4

people

Prep time

25

minutes

Cooking time

2

hours 

30

minutes

Total time

175

minutes

Calories

620

kcal

2

hours 

55

minutes

Slow-cooked osso buco with tender meat in a rich tomato sauce, served with crispy roasted potatoes finished with fresh gremolata.

Ingredients

• 4 veal or beef shanks

• 2 tbsp plain flour

• 2 tbsp olive oil

• 1 onion, diced

• 2 carrots, diced

• 2 celery sticks, diced

• 3 garlic cloves, crushed

• 150ml white wine

• 400g chopped tomatoes

• 500ml beef stock

• 1 bay leaf

• 700g potatoes, cut into chunks

• 1 tbsp olive oil

• 1 lemon, zest only

• 2 tbsp parsley, chopped

• 1 garlic clove, finely grated

• Salt and black pepper

• Butter for finishing (optional)

Directions

• Preheat oven to 160°C fan. Season the shanks and dust lightly with flour.
• Heat oil in a casserole dish and brown the shanks well on both sides. Remove and set aside.
• Add onion, carrot and celery. Cook for 8 minutes until softened.
• Stir in garlic, then pour in wine and simmer for 2 minutes.
• Add tomatoes, stock and bay leaf. Return the shanks to the pan.
• Cover and cook in the oven for 2 to 2½ hours until the meat is tender.
• Meanwhile roast potatoes at 200°C for 45 minutes with olive oil until golden.
• Mix lemon zest, parsley and grated garlic, then toss through the hot potatoes.
• Serve the osso buco with sauce spooned over and potatoes alongside.

Notes

• Brown the meat well for deeper flavour.
• Cook gently until the meat is fork tender.
• The dish tastes even better the next day.

These Yard House Deviled Eggs are creamy, rich, and packed with bold flavour. The smooth yolk filling is balanced with tangy mustard, mayonnaise, and a touch of seasoning, then topped for that signature restaurant-style finish. They are simple to make, beginner-friendly, and perfect for parties, brunch, or snacks. Total time is around 30 minutes, including chilling.

Ingredients

For the Eggs

• 6 large eggs
• Ice water, for cooling

For the Filling

• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper

For the Topping

• 2 slices cooked bacon, crumbled
• 1 tbsp finely chopped chives
• Paprika, for garnish

How to Make Yard House Deviled Eggs Recipe

• Prepare the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium-high heat.
• Cook the eggs: Once boiling, cover the pan, remove from the heat, and leave for 10 minutes so the yolks cook fully.
• Cool completely: Transfer the eggs to a bowl of ice water and leave until cold. This helps stop cooking and makes peeling easier.
• Peel and halve: Remove shells carefully, slice each egg in half lengthways, and lift out the yolks into a bowl.
• Mix the filling: Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until very smooth and creamy.
• Fill the eggs: Spoon or pipe the mixture neatly back into the egg white halves.
• Add toppings: Sprinkle with paprika, bacon crumbs, and chopped chives for the classic Yard House style.
• Chill and serve: Refrigerate for 10 minutes before serving for the best texture and flavour.

Tips

How do I peel boiled eggs easily?

Cool them immediately in ice water and gently crack the shell all over before peeling.

How do I get a smooth filling?

Mash the yolks thoroughly or pass them through a sieve before mixing.

Can I make them look neater?

Use a piping bag or food bag with the corner snipped off for tidy swirls.

How do I stop them drying out?

Keep covered in the fridge until ready to serve.

Serving Suggestions

• Serve as a party appetiser platter
• Pair with grilled meats or burgers
• Add to a brunch spread
• Serve with crisp salad leaves

Storage

Room Temperature

Do not leave out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 2 days. Keep chilled until serving.

Freezing

Freezing is not recommended, as the egg whites become rubbery and watery once thawed.

Nutrition

• Calories: 78 kcal
• Carbohydrates: 1g
• Protein: 4g
• Fat: 6g
• Saturated Fat: 1.5g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Yard House Deviled Eggs Recipe

Recipe by Milli RoseCourse: AppetizerCuisine: AmericanDifficulty: Easy

Servings

12

halves

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

Calories

78

kcal

30

minutes

Creamy, tangy Yard House Deviled Eggs with a smooth seasoned yolk filling and savoury toppings. A crowd-pleasing appetiser perfect for gatherings.

Ingredients

• 6 large eggs

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp white vinegar

• 1/4 tsp salt

• 1/8 tsp black pepper

• 1 tbsp finely chopped chives

• Paprika, for garnish

• 2 slices cooked bacon, crumbled

• Ice water, for cooling

Directions

• Place eggs in a saucepan, cover with cold water, and bring to a boil.
• Once boiling, cover, remove from heat, and let stand for 10 minutes.
• Transfer eggs to ice water and cool completely before peeling.
• Slice eggs in half lengthways and remove yolks carefully.
• Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
• Pipe or spoon filling into egg whites.
• Top with paprika, bacon crumbs, and chopped chives.
• Chill for 10 minutes before serving.

Notes

• Use slightly older eggs for easier peeling.
• Pipe the filling for a neat restaurant-style finish.
• Keep chilled until ready to serve.