- 3 cups (750 mL) hot cooked USA long grain rice
- 2 cups (500 mL) coconut milk
- 2 tbsp (30 mL) granulated sugar
- 4 tsp (20 mL) mirin (Japanese sweet rice vinegar)
- In a bowl, combine hot cooked rice, coconut milk, sugar and mirin. Allow to cool for 10 minutes. Rice will thicken slightly.
- Serve in martini glass with a Thai basil sprig for garnish.
Recipe courtesy of Chef Darren Johns, Ontario