Cashew Sticky Rice

I enjoyed this rice, although I couldn't get mine to be so sticky as much as it was a sweet rice.  However, it wasn't a real sweet sweet and it went well with the Basil & Apple Marinated Chicken I made.  I found this recipe on page 231 of Sheryl Crowe's If It Makes You Healthy cookbook.

1 1/2 c. medium-grain brown rice
2 tbsp. rice vinegar
1 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. salt
1 c. toasted, chopped cashews
1 bunch scallions, sliced, white & green parts

1.  Line a baking sheet with aluminum foil and lightly oil the foil.
2.  Wash the rice 2-3 times under cold water to remove excess starch.  Drain the rice and then transfer it to a medium-size saucepan and add 2 cups water.  Bring to a boil over medium-high heat and reduce heat to low so that the rice simmers very slowly.  Cover the pan and cook for about 40 minutes or until all the water is absorbed.  Do no rush the cooking and adjust the heat up or down to maintain a very low simmer.  Remove the pan from the heat and let it stand, covered, for 10 minutes.
3.  Pour the rice on to the prepared baking sheet and spread evenly over the pan so that the rice is 1/2 inch thick.
4.  In a glass measuring cup, whisk together the vinegar, soy sauce, sugar and salt.  Sprinkle it over the rice and mix gently with a wooden spoon to ensure even distribution.  Add the cashews and scallions and gently incorporate them into the rice, taking care not to break any grains of rice.  Set aside to cool completely.

Serves: 4