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!
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