Too spent from the activities of the weekend to think about cooking? Sticky rice is one of those one-pot meals that can be thrown together without much planning, which is why I like it so much. See my method and recipe here. I make mine in my rice cooker, tossing the chopped lup cheong, char siu, bok choy, shiitake (and sometimes even kabocha) at the last 15 minutes or so of cooking. I leave the heat on past cook time, just to get the rice on the bottom to burn just a little bit, getting a little crunchy. So good like that. This meal is perfect for bento because it's just as delicious at room temp as it is fresh out of the rice cooker. Sometimes I pack it in a thermal jar, but it's tasty in a regular bento box, like here, too. I topped it with a heart-shaped Okinawan sweet potato, and added plum wedges, a sprig of broccoli, a sun sugar tomato (from the backyard vine -- still growing!), and a grape-grapefruit salad which I hoped would go over well. It didn't. She brought all the grapefruit home. Ah well. Can't win 'em all. ^_^
I am a former research scientist turned stay-at-home-mom of 2 who got started with bento in an effort to help my kids learn that eating healthy and nutritious foods can be fun and cute. I make a bento lunch for my 13yo (8th grader) son & my 10yo (4th grader) daughter every school day, and post the pictures on my sherimiya ♥ flickr photostream. Here in this blog is where I describe each bento, and you'll also get a peek inside our family adventures. Thanks for taking a look, and please let me know what you think ^-^!