I am a HUGE fan of sticky rice from my favorite Thai restaurant, but we moved and I have been looking for a recipe ever since. This was awesome!! I actually bought sushi/sticky rice from an Oriental Grocery store and did everything else the same, except I reduced the first batch of sugar to 2/3 cup. I did make the sauce even though some reviewers said you don't need it. I found it DELICIOUS! I couldn't stop eating it! Just like the Thai restaurant I love!! I also tried it out on some friends who'd never had Thai food and they loved it! Thank you for this recipe!

Reviewed On: Nov. 8, 2009

I think this would have been good had I had all the ingredients so I'm giving it 3 stars. I did not have onion so I used celery and red bell pepper finely chopped. I still used some celery salt and extra garlic powder. I also did not have tomato sauce, so I decided to use a beef gravy I had on hand. I think those alterations would have all been just fine, but I made the mistake of using brown rice, b/c it's all I had. I knew I should probably cook it first, but didn't have time, so I figured it'd just have to cook longer. Well, even with an extra 20 minutes, the rice was crunchy. I think next time I'll use fully cooked brown rice. Other than that it was an interesting dish. My girls liked it other than the crunch, but I'm sure glad Hubby wasn't home for this one! :)

Reviewed On: Oct. 10, 2009

This was so delicious I wanted to just sit and eat it with a spoon....I did go by recommendations and did only 1/2 tsp almond extract and then 1/2 tsp vanilla...but that was mainly because I was using it on a white chocolate almond cake w/white chocolate almond frosting and thought I had enough almond already. I also had to improvise because for some reason the grocery store I went to did not have nonfat dry milk. So instead of that I used a 12 can of evaporated milk and eliminated the water. I did have to add 1 more Tbsp of corn starch, but it still turned out perfectly delicious! I will definitely use this as a filling as often as I can.. :)

Reviewed On: Sep. 1, 2009