Apr. 27th, 2014

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1.5 c dry jasmine rice
1 16 oz can coconut milk
2/3 c sugar
pinch salt

rice-cooking apparatus
crock pot

Dump sugar and coconut milk into the crock pot, stir to combine, and set it on high for 2 hours.

After 2 hours, cook the rice. When the rice is done, taste the sauce and add salt to taste. (note, using a rice cooker and crock pot you can cook this dish during warm weather without overheating your kitchen! WOO.)

Evacuate the rice to a holding container and fluff; ladle all but 1/3-1/2 cup of the sauce on top, or until saturated.

Serve warm with chilled fruit (sliced pears and mango are both VERY good) and sesame seeds.


Makes ... a lot of sticky rice. Like ... bring it to a pot luck and feel good about your contribution good. I'm going to be bringing this to the next work potluck, because we have at least one vegan and one lactose intolerant who are sad when there's nothing for them to eat.

I think I have found a method that ACTUALLY WORKS?! My last couple of attempts (cooking the rice IN the coconut-sugar mixture) have ended, ah, let us say BADLY.

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