Chocolate Coconut Rice Cakes (long distance food)

3 cups uncooked sticky rice
4 ½ cups water
¾ cup coconut milk
¼ to ½ cup raw sugar to taste
juice of 1 lemon (about 3 tablespoons)
1 ½ teaspoons coarse salt, or to taste
6 ounces chocolate chips (half of a regular bag)

Combine rice, water, and a dash of salt in a rice cooker and let cook.
Transfer cooked rice to a large bowl and add coconut milk. Add sugar and lemon juice.
Stir thoroughly and salt to taste.
Let rice cool then spread half onto a 9” x 13” baking pan. Press flat.
Sprinkle chocolate chips and berries evenly over the rice.
Gently press the remaining rice over the berries and chocolate.
Let sit for 5 minutes, cut into squares and wrap.


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