- 1 ½ cups of sweet rice
- 1 ear of fresh corn on the cob, stripped
- 1 hand full of organic currants or raisins
- 1 Tbsp of minced organic orange peel
- 1 pinch of sea salt
- 4 cups of spring water
Wash the sweet rice and drain it in a colander. Put it in a pot with the other ingredients. Bring to a boil on a high flame, then reduce the heat, cover and put a flame deflector under the pot. Simmer for 45 to 50 minutes. Remove from the heat, let it rest for 10 minutes and serve with steamed vegetables and a wedge of steamed squash.
Steamed Bock Choy