Food Storage Friday: Creamy Coconut Rice with Fruit

A few months ago, my husband and I went to an amazing Japanese restaurant in Savannah, GA. For dessert, we shared a coconut rice dish with mangoes that was to die for, both for its delicious taste and its simplicity.

Ingredients: Sticky rice (medium-grained rice), Sweetened Coconut Milk (you can use regular, but you'll need to add sugar to it), and any canned fruit that you love (we tried mandarin oranges, but I think it would have been much better with peaches).

Cook up the rice according to the package directions, and depending on how much you want. We made about one cup.

In a saucepan, heat the coconut milk gently, until just warm (now is when you'll add the sugar if you are using regular coconut milk, instead of sweetened. Sweeten to taste). Dish up your rice and pour the milk over the rice, until soaked through.

Add your fruit, and it's done! When rotating through your food storage, use fresh fruit. Mangoes were wonderful!