Vanilla Sticky Rice with Pineapple

I make a more traditional sticky rice for the "kids" when we do Breakfast for Dinner.  It's something I know my Asian students will enjoy. American breakfast is generally something international students have to get used to or work around.  It's too sweet.  But dessert Thai rice dishes seems to be acceptable when it's Breakfast for Dinner.

I was craving the dish.  It's been so hot out.  I like it cold, but you can eat it warm or cold. But, I was out of canned coconut milk, so I had to see what would happen if I used the drink-milk instead of the pure stuff.

It makes for a lighter flavor, which I really like.  it's good for breakfast or dessert.

1 lbs. glutinous rice
1 2/3 cups so delicious coconut milk drink, unsweetened
3 Tbsp. Lakanto
2 tsp. Vanilla Bean Paste
1/4 tsp. salt
  1. Soak rice overnight in just enough water to cover+1/4 inch.
  2. Cover bowl of soaked rice with plate, cook 3 minutes in microwave.
  3. Stir rice, and repeat until water absorbed and rice is translucent.  Usually take 9-12 min. total.
  4. Scoop rice into 8x8 or 9x9 dish.
  5. On stove, carefully warm coconut milk. Once it simmers, turn off the heat.  Add sweetener, salt, and vanilla.  Whisk to combine.
  6. Pour over rice.
  7. Cover with cloth towel and allow to sit until milk is absorbed.
  8. Refrigerate for 1-2 hours.
  9. Best served same day. When ready, cut into squares. Serve with fruit.
Makes 9 squares for 190 calories each + fruit calories.