Thai Sweet Sticky Rice with Raspberries

           Desserts, Intermediate, Recipes
Thai Sweet Sticky Rice with Raspberries
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Ingredients:

¾ cup uncooked short-grain brown rice

Water (according to rice package directions)

¾ cup coconut milk

½ cup agave or pure maple syrup

¼ teaspoon sea salt

¼ cup coconut milk

½ Tablespoon agave or pure maple syrup

1/8 teaspoon salt

½ Tablespoon tapioca starch

3 cups raspberries

¼ cup sliced almonds

Directions:

Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed (refer to the rice package for time recommendations).

While the rice cooks, mix together ¾ cup coconut milk, ½ cup agave or maple syrup, and ¼ teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.

Make a sauce by mixing together ¼ cup coconut milk, ½ Tablespoon agave or maple syrup, 1/8 teaspoon sea salt, and the tapioca starch in a saucepan; bring to a boil.

Divide the rice into four bowls and top with raspberries and sliced almonds. Pour the sauce over the berries and rice.

Makes 4 servings

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