Creamed Rice

When I get takeout from the local Thai restaurants, they always include a side of sticky rice that I rarely use in my curry.  On days when I'm less worried about my caloric intake - usually lonely winter days! - I eat my "leftover" rice for dessert.

Creamed Rice

3 T. butter

1/2 c. heavy cream

1 T. brown sugar

3/4 c. sticky rice

Bring butter and cream to a boil in a small saucepan.  Stir in brown sugar.  When dissolved, add in sticky rice and heat until slightly thickened. 

Quick and easy!

Fresh-Squeezed Lemonade

Fresh-Squeezed Lemonade

7 quarts water (28 c.)

9 c. sugar

6 c. lemon juice

Boil water and sugar until sugar is dissolved.  Remove from heat, add lemon juice.  Chill...or FREEZE for lemonade slushy. 

Makes a little more than 2 gallons.

10 large lemons produce about 2 c. of lemon juice.  I used 3 c. of fresh-squeezed and 3 c. of bottled REAL Lemon Juice. 

This is a hearty-tasting lemonade so that when poured over ice and diluted, it maintains its flavor.  My boys used to sell this on the street corner and it was always a big hit!  Yes...folks stopped because they were CUTE.  They CAME BACK because the lemonade was superb!