INGREDIENTS

INSTRUCTIONS

1997    
Measure water, rice and salt into large saucepan. Put on the lid and
place saucepan on burner on high heat. As soon as water begins to
boil, reduce heat to low; cook, covered, for 20 minutes. Take the  rice
off the burner and remove the lid. Let stand for 15 minutes to  cool.
Divide rice evenly among 4 plastic sandwich bags. Shake rice to  bottom
of bag and roll firmly into logs. Refrigerate for 1 hour or  until
rolls hold shape when sliced.  Spicy Peanut Sauce: Meanwhile, in
saucepan, whisk together 1-1/2 cups  water, peanut butter, lemon juice,
soy sauce, molasses, hot pepper  flakes and garlic; bring to boil,
whisking often. Reduce heat to  medium; cook, whisking, for 10 minutes
or until thick enough to coat  spoon. Let cool slightly. Using sharp
knife, slice rice rolls into  1/2-inch pieces. Serve with sauce for
dipping. Arrange slices on a  plate with sliced cucumber, radishes and
carrots to add colour. Per  serving: about 310 calories, 9 g protein,
11 g  fat, 46 g  carbohydrate Source: Canadian Living magazine, Mar 95
Presented in  article by Shannon Ferrier, Tamara Shuttleworth "Health &
Well-Fare:  Hey, Kids! Let's Cook" PA_Meadows@msn.com  Recipe by:
Canadian Living Magazine Posted to MC-Recipe Digest V1  #603 by "Bob &
Carole Walberg" <walbergr@mb.sympatico.ca> on May 9,

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