Seaweed Snacks (submitted by Jill Gilligan)
Nori dried seaweed in flat sheets, available at many supermarkets
2 c Thai sweet rice, also available at many supermarkets 2½ c water
½ t salt
For this recipe, it is best to make your sticky rice the night before and store it in the refrigerator.
Place 2 cups sweet rice in your rice cooker. Add the water and stir. Let the sweet rice stand at least 40 minutes (or longer – up to 4 hours). Add the salt and stir once more. Turn on your rice cooker. When your rice cooker switches off (after 15-20 minutes), let the rice stand at least five minutes before serving.
Cut the seaweed into three inch pieces. Scoop a small amount of sticky rice onto the seaweed. Add rice vinegar and sesame seeds to the rice, if desired. Roll the rice up in the seaweed. Enjoy!
Fat: 0.2 g
Fiber: 1.1 g
Protein: 1.9 g