Here is the deal, I love reading blogs,and I want to be very bloggy, but I honestly feel like I am challenged at creating a blog. I mean, who else but me has random "edit" icons of scissors and glue on the side of their blog desperately crying out to be fixed? This blog of mine is not pretty. maybe I will change that soon. Maybe not.
In other, more important happenings, I have been substitute teaching daily and am so thrilled to be a job-less credentialed teacher in this flourishing time in the state of California. I mean, WOW!!!...the teaching opportunity is pretty much endless. But for reals, I have no clue where this leaves me and my future in this beloved profession.
So in this torrential down pour of teaching in-opportunity I have been trying many new recipes, I thought I would share one with you.
I am really into rice recipes lately
I found this coconut sticky rice on someone else's blog it is delicious....as in no need to make anything else for dinner, because you will ONLY want to eat this!
1 cup short grain sticky rice (the longer the grain, the less sticky the rice)
1 can pure coconut milk (I used light coconut milk)
2/3 cup sugar (I used 1/4 cup sugar)
Dash of salt
In a medium sauce pan, bring 1 3/4 cup water to a boil. Add rice and stir. Reduce heat to a low simmer, and let rest undisturbed for 15-20 minutes, or until the liquid has been absorbed.
Meanwhile, in another saucepan, add together the coconut milk, sugar, and salt. Bring to a soft boil, then reduce to a simmer, stirring for 3 minutes (coconut milk has a tendency to flare up and boil over the pan; stirring will help tame this).
Combine the cooked rice and coconut milk mix together; remove from heat. Tightly cover with aluminum foil and let rest for 20-30 minutes while flavors meld together. Serve with mango, ice cream, sorbet, fish, chicken, curried dishes, or by itself.
Another recipe I tried and liked is a brown rice pudding.
It is healthy and I really liked it!
Brown Rice Pudding
1/2 cup brown aromatic rice, such as brown jasmine or brown basmati
1/3 cup dried cranberries
1/4 cup sugar
1 can light coconut milk, such as Taste of Thai
1-1/3 cups nonfat milk
1/2 cup liquid egg substitute, such as Egg Beaters
1 tsp. almond extract
2 bananas, sliced (optional)
•optional: brown sugar
Spray your slow cooker stoneware with nonstick cooking spray. Stir together brown rice, cranberries and sugar in Crockpot stoneware. In a separate bowl, whisk coconut milk, nonfat milk, egg substitute and almond extract together. Pour over rice mixture. Cook on high for four to five hours.
Serve with sliced bananas and brown sugar on top, if desired.
Serves 6.
There you have it folks.
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