Sweet Sticky Rice

Sorry kids, I don't have a photo of this fabulous sweet rice and that's only because it was devoured so fast.  Next time I make it I'll snap a shot before digging in.  I'm sure once you read the recipe, though you'll be able to imagine what it looks like.   This is a staple dessert for Thai food lovers.

1 cup calrose rice**
water
3/4 cup cream of coconut
1/2 cup sugar
pinch of salt

Fully cover the rice in water and soak for 1 hour.   Drain rice (I used a white flour sack dish towel so I wouldn't loose one grain of rice.)  Cook/ steam rice according to package directions.  It will cook a bit faster because it has already been soaked.  Immediately after rice is done cooking add the cream of coconut, sugar and salt.   Let sit uncovered for 30 minutes.  Serve room temperature (I like mine cold from the fridge too) with coconut ice cream or freshly sliced mango.

**Calrose rice is also known as sushi rice.   It must be used to get the very sticky texture for this recipe.

Coconut Macaroons

Coconut Macaroons

1 14 oz pkg shredded sweetened coconut

1/4 c. flour

1/4 c. sugar

1/4 c. Karo Syrup

1/4 c. Cream of Coconut**

3 egg whites

2 Tbs melted butter

1 tsp. butter

pinch of salt

Mince 1 1/2 c coconut in food processor.

Add the remaining ingredients and gently mix with spoon.

Chill at least 1 hour. up to 24 hours.

Bake 16-18 min @ 350*

Bake till brown on bottom.

Drizzle with chocolate!

I have to give rightful credit to the giver of this recipe.  My favorite cooking/catering friend Natalie Sorensen hooked me up with this-the best macaroon recipe ever.  I had them at a friend's wedding reception and was instantly interested.  Be prepared to be addicted.

**Coconut Cream or cream of coconut is similar to coconut milk, but is much richer.  You will find it in most supermarkets in the liquor aisle.  It is non-alcoholic, but is found with the margarita mixers.   It is also my new ingredient interest in cooking.   Check it out in the Thai dessert dish Sweet Sticky Rice.