anaged to find rinse-free sticky rice (I never have), you
nd supple, tacky but not sticky. You may have to add
The method for sticky rice is almost the same
nformation: CALORIES (per 1/4 recipe) 420kcal; FAT 26g; CHOL 225mg
To make the sticky rice, refer to my sticky rice recipe, which I have also posted.
Season the coconut cream with some salt and refrigerate it.
Dissolve sugar and salt in coconut milk.
Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 mins.
To serve, place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.
ngredients of the chocolate fingers part of the recipe and mix well
Slice bread crosswise into 1-inch fingers, leaving attached. Mix cream cheese and salad dressing mix together; spread on bread. Pile on toppings.
Broil until brown and bubbly.
Makes about 4 1/2 dozen fingers.
ntil rice is done and sticky.
3.\tOnce the rice
emperature before proceeding with the recipe.
Punch dough down, and
ime if it gets too sticky while kneading.
Once kneading
Slice bread crosswise into 1-inch fingers, leaving attached. Mix cream cheese and dressing mix together.
Spread on bread. Pile on toppings.
Broil until brown and bubbly.
ish. To make the fish fingers, blend or process fish and
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
To make the sticky sauce, bring all sauce ingredients
br>Meanwhile, to make the sticky sauce, heat olive oil in
Soak the sticky rice overnight in cool water,
Sticky rice:
put to boil
Soak 2 cups sweet (sticky) rice in 3-4 cups
uts over the butter. Combine sticky bun sugar and brown sugar
o 1 hour.
The sticky rice can be steamed or