Coconut rice desert (mochi)

Yield: 1 Servings

Measure Ingredient
2½ pounds (5 1/2 cups) mochi rice
1 can (12 oz) frozen coconut milk
Thawed
1 pack (1 lb.) dark brown sugar (2
⅓ cup Packed)

Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1¼ cups of the brown sugar. Cook over medium heat stirring constantly until thickened. (Approx. 20 min.) Preheat oven to 350 degrees F.

Put cooked rice into a large bowl. Reserving ½ cup of coconut mixture, stir remainder and remaining brown sugar evenly into hot rice. Put into prepared pan. Top with reserved ½ cup of coconut milk mixture. Bake for 20 minutes then broil for 5 minutes to set topping. Cut into small pieces. File

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