Bonnie Stern - 'Friday Night Dinners' (pg 213)

Ingredients

• 1 cup sticky or short-grain rice (or combination)
• 1 1/2 cups cold water
• 1/2 cup granulated sugar
• 1 1/2 cup coconut milk
• 2 tbsp chopped candied ginger, or 1 tbsp grated fresh ginger
• 1 tsp vanilla paste or pure vanilla extract

Directions

1. Rinse rice in two changes of water only.

   2. In a saucepan, combine rice and cold water and bring to a boil. Cover, reduce heat and cook gently for 15 minutes.

   3. Meanwhile, in a saucepan, cook sugar, without stirring, over medium-high heat for 5-7 minutes, or until sugar melts and turns golden brown. Do not burn. Remove from heat.

   4. Standing back, add coconut milk to sugar. Do not worry if mixture bubbles furiously and sugar hardens. Cook gently until mixture smoothes out.

   5. Add rice and ginger, is using. Cover and cook over very low heat for 10 minutes, or until very creamy. Stir in vanilla. Serve warm or cold.