Post by chief_cook2 on Dec 4, 2002 9:28:42 GMT -6
This Balinese dessert is similar to desserts from many countries in Southeast Asia. You can use regular rice, but if you can find a glutinous rice (such as Arborio or sushi rice) it creates a richer texture to the dessert. If fresh mangoes are in season, they pair very nicely with this dessert.
Ingredients:
2 cups well-washed glutinous rice
2 cups coconut milk
1 cup dark brown sugar
1/4 cup water
1 teaspoon pure vanilla extract
1/2 cup freshly-grated coconut
Instructions:
In a saucepan, bring the rice and coconut milk to a boil, stir several times and turn off the heat. Let stand for 15 minutes to allow the rice to absorb the milk.
Pile rice on aluminum foil in a Chinese-style steamer (or a deep saucepan with a vegetable steamer set into pan), and steam for 20 minutes.
Make a fairly thick syrup by cooking the brown sugar, water and salt in a saucepan over medium-low heat for 10 minutes. Remove from heat and add vanilla extract.
To serve, place a mound of rice on a plate. Scatter 1 heaping tablespoon grated coconut over the rice, and drizzle syrup over the rice-coconut mixture.
Ingredients:
2 cups well-washed glutinous rice
2 cups coconut milk
1 cup dark brown sugar
1/4 cup water
1 teaspoon pure vanilla extract
1/2 cup freshly-grated coconut
Instructions:
In a saucepan, bring the rice and coconut milk to a boil, stir several times and turn off the heat. Let stand for 15 minutes to allow the rice to absorb the milk.
Pile rice on aluminum foil in a Chinese-style steamer (or a deep saucepan with a vegetable steamer set into pan), and steam for 20 minutes.
Make a fairly thick syrup by cooking the brown sugar, water and salt in a saucepan over medium-low heat for 10 minutes. Remove from heat and add vanilla extract.
To serve, place a mound of rice on a plate. Scatter 1 heaping tablespoon grated coconut over the rice, and drizzle syrup over the rice-coconut mixture.