The sticky rice I had at the Taste was so good I thought I'd replicate it. Or try. It turned out pretty well:
1 cup cooked rice
1/2 cup coconut milk (I used lite, and then tossed in a tablespoon of powdered coconut)
1 packet of Splenda
pinch of salt
1/2 c frozen mango chunks
Heat the coconut milk in a saucepan, but don't boil. When hot, stir in Splenda and salt. Pour it over the rice. Nuke the mango chunks until they are only slightly frozen, put on top the rice. Voila! Simple and delicious.
Very filling--the above should get you two servings. Per serving: maybe 50 cents for the coconut milk, a dime for the rice, Splenda and salt, and depending on where you get it, a quarter for the mango.
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so, this is a dessert then? I usually never have left over rice though.
ReplyDeleteYeah, it's definitely dessert-y. But also perfectly good for breakfast, or a snack. This *does* work with brown rice, by the way.
ReplyDeleteI typically make extra rice, and eat it for a few days.