Ingredients
- 4 cups Riceland sushi rice
- 3 (14-oz.) cans unsweetened coconut milk, divided
- 1-1/2 cup water
- 2-1/2 cups packed dark brown sugar, divided
- 1/4 tsp salt
Preparation
1) Pour rice in large bowl. Cover with cool water and soak overnight. Drain and set aside.
2) Preheat oven to 350F. Grease an oven safe 9x13 casserole dish
3) Reserve 3/4 cup of coconut milk. Pour remaining coconut milk and 1-1/2 cups water in a large sauce pan. Over medium heat, cook mixture until it begins to simmer. Add drained rice.
4) Stirring often, continue to cook over medium heat for 10-15 minutes or until rice has absorbed most liquid.
5) Reduce heat to low and add 1-1/2 cups brown sugar and salt. Continue to cook another 5-10 minutes, stirring often.
6) Taste a small amount of rice to see if it is cooked through. Once rice is done, transfer into prepared casserole dish and spread evenly.
7) In a small sauce pan, combine reserved coconut milk and remaining 1 cup of brown sugar. Bring to a boil until sugar has dissolved. Remove from heat and allow to cool slightly (3-5 minutes).
8) Gently pour over rice mixture and bake for 1 hour. Allow to cool slightly before serving.