Mango-Scallion Sticky Rice This is a white rice that hasn't had the starch washed off, which is what make it sticky. It is also called sticky rice. It's great with a stir-fry and goes well with miso sauces. Makes 4 servings.
	Ingredients: 2 1/4 cup water (water and bouillon can be replaced with 2 1/4 cups of vegetable Stock, 1 cup sticky rice (nishiki) 2 tablespoons trimmed and thinly sliced scallions 2 teaspoons vegetarian bouillon 1/2 cup finely diced mangoes (2 cubes) Sea salt and freshly ground black pepper 2 teaspoons rice wine (mirin) 2 teaspoons rice vinegar
	Instructions: In a saucepan with a cover, bring the water to a boil. Add the bouillon, wine and vinegar, then add the rice and bring to a simmer. Reduce the heat and simmer uncovered for 5 to 7 minutes. Stir often to keep rice from sticking to the bottom of the pot. Turn off the heat, cover, and let sit for 20 to 25 minutes, or until rice is cooked through. Mix in the scallions and mangoes and fluff with a fork before serving. Season with salt and pepper as desired.

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