Checkerboard and Sour Things? You Bet! Bonus: Recipe for coconut rice pudding!

My furoshiki

I wonder what’s inside my handsome furoshiki today?


August 20th’s tasty but odd bento

…Well, that’s interesting. What’ve we got in there?

-A single sweet and spicy chicken drumette (or ‘meat lollipop’)

-Two onigiri, one nori-wrapped with a bit of cheese on top

-Some super-sour dill pickle slices as fillers

-Granny smith apple chunks

-A checkerboard patterned serving of coconut rice pudding, with mint as a garnish

  Shot #2 of the 8/20 bento


Speaking of that pudding I love so well, I think it’s about time I stopped bogarting it all for myself and shared the method of preparing it.


Ingredients(optional ingredients marked with ~):

-2 cups short grain rice (medium grain is acceptable, as I’ve discovered)

-2 cups water

-12 oz. coconut milk

-2 1/2 cups white granulated sugar

-3 tablespoons instant tapioca

-1 teaspoon corn starch

-2 teaspoons water

-Diced fruit ~

-Toasted sesame seeds ~



The first order of business is the rinse the rice. The accomplish this, if you’ve never done it before, first locate a sieve. No, not a colander.  Colanders have big holes that enable the rice to escape. A sieve or strainer is constructed of wire mesh, and makes it harder for rice to slip free. Put a little of the rice in there (just enough to half-fill the sieve) and run it under slowly running, cool water, making sure to rinse all of the rice. How long? Until the water escaping the sieve runs clear. Toss that in the post, and repeat until all of the rice is rinsed and in the pot.


Now, add the water and bring the pot to a boil. Once it boils, slap on a lid and turn the heat down to low.


While the rice is cooking, pour your coconut milk into a saucepan, and set it to boiling. Again, once it boils, turn the heat down. Add the sugar, and stir the mixture until it combines into a syrup. Simmer on low, low heat until the rice is done.


Empty the rice, all of it, into a large mixing bowl while it’s till hot. Fluff it up a little, and pour the hot syrup in with it. Add the tapioca, and a mixture of the small amount of water and cornstarch.fold the ingredients together thoroughly, and cover the bowl.


Now, then. Leave it alone. No, shoo. Don’t open it or even touch it for the next two hours. Then, and only then may you empty it into a baking dish for easier cooling, chill it in the fridge, and cover the top in diced fruit and sesame seeds.


  1. Nice bento. My wife and I have taken to pimpin’ our bentos and I’ll keep your site in mind when we’re in need of inspiration.


  2. That does sound freakin’ tasty, thank you for the recipe!

  3. Cool beans! I followed the links from Lunch in a Box to your site and I already have it bookmarked. It’s freakin’ awesome.

    I have a question about the coconut rice pudding though. That ratio of sugar to rice seems awfully high. Do you think one could reduce the amount of sugar and still have a favorable outcome?

  4. I can’t say I’ve ever tried. You’d probably have to reduce the amount of liquid as well, to keep the syrup from becoming soupy.

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