1. Bring 500 mL (2 cups) of water to a vigorous boil in a saucepan that has a tight fitting lid.
2. Add 250 mL (1 cup) of Dainty Short Rice.
   Optional: 15 mL (1 tbsp) butter or margarine and 5 mL (1 tsp) salt.
   Cover saucepan.
3. Cook over very low heat for 15 minutes without removing lid.
   Remove saucepan from heat and allow to stand, covered, for 3 to 5 minutes.

1. Place 500 mL (2 cups) water in a microwave-safe, 2 L (8 cups) casserole dish. Optional: 15 mL (1 tbsp) butter or margarine and 5 mL (1 tsp) salt.
2. Bring water to a boil and add 250 mL (1 cup) Dainty Short Rice.
3. Cover and cook 12 minutes at MEDIUM-LOW stirring once mid-way through cooking.
4. Let stand 5 minutes. Stir with a fork and serve.

• 1 cup short grain rice
• 1 cup water
• 1 cup unsweetened coconut milk
• 2 tbsp granulated sugar
• 1 cup cubed crystallized ginger
• 1/2 cup shredded coconut, toasted

In medium saucepan, bring rice, water, milk and sugar just to the boil. Cover, reduce heat and simmer until liquid has been absorbed and rice is tender, about 15 minutes. Let cool.

Divide rice into 4 equal parts. On piece of heavy-duty foil, press one quarter of rice into 3 x 6-inch (7.5 x 15 cm) rectangle about 1/4 inch (5 mm) thick. With long side facing you, make small horizontal channel along centre of rice. Lay ginger in channel. Using foil as rolling mat, shape rice around ginger, pressing firmly to form log. Repeat with remaining rice. Chill foil-wrapped logs in refrigerator for at least one hour or up to one day. Remove logs from foil and roll in coconut. Using very sharp knife cut each log into 6 pieces.

Variation: Omit sugar and stir 1/2 cup (125 mL) melted chocolate into cooked rice. Replace ginger with slices of strawberries and mango.

Source: Courtesy of US Rice Federation

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