I can’t believe it’s finally here: the last day of the school year for the kiddos. It felt like I should do something special for lunch—perhaps something extra cute or elaborate. Hmm. That didn’t happen (my school year is still going and I have no energy left for elaborate lunches). However, I did do a little sticky rice culinary experiment last night. Behold: sticky rice sweet energy bars. Mmm, they are good! I can’t wait to get home to see how the kiddos liked them. I also made a neighborhood fruit salad: oranges from our trees, apricots from our generous neighbors across the street and figs from the house at the end of the block. Plus I threw in some farmers market pluots: it’s a locavore extravaganza. And then some decidedly non-local food: Goldfish and a cheese stick.
Sticky Rice Sweet Energy Bars
- 1 cup sticky rice (I used Thai Sweet Glutinous rice)
- 2 tablespoons unsweetened coconut
- 2 tablespoons peanut butter
- 1 tablespoon almond meal (you could use finely chopped nuts, but I was too lazy)
- 1–2 tablespoons brown sugar
- chocolate chips
- peanut butter chips
- sesame seeds
Cook the rice in a rice cooker. While the rice is still warm stir in all ingredients except the chocolate chips, peanut butter chips and sesame seeds. After the rice mixture has cooled slightly, add in a small handful of chocolate and peanut butter chips. I was too impatient to let the rice cool, so my chips melted into the rice. No problem: the bars still turned out quite yummy. Press the rice into a small plastic or glass container and sprinkle the surface with sesame seeds. I just happened to have some fancy pants black sesame seeds, so I used these. Let the rice cool completely, then cut into bars. These bars are totally versatile: you could add dried fruit, different sweeteners, more nuts, etc. The sticky rice acts as a great binder and holds everything together.