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Black-Eyed Peas and Sweet
Rice in Coconut Milk (Che Dau Tran)
6 to 8 Servings
Ingredient
1/2 cup dried black eyed peas
3/4 cup sticky or other glutinous rice
1/4 – 1/2 cup sugar
3 cups water
1 can (15oz.) coconut milk
1/2 – 1 teaspoon vanilla (optional)
Method
- Sort and rinse beans and soak the beans overnight or
for at least three to four hours, which will cut back on the cooking time.
- Drain and rinse. In a small
stockpot, bring beans to boil in 2 cups of water, cover
and reduce to a low simmer for 30 minutes.
- Add rice, 1/4 cup sugar, and all but 1/4 cup of the coconut milk (set
aside). Simmer mixture for 15 minutes covered with lid slightly ajar to
avoid boil over.
- After the rice has cooked the first 15 minutes; add more sugar to taste
and water (1/2 cup to 1 cup – using the 1 cup for a slightly
looser pudding).
- Continue simmering with lid ajar until the rice is cooked
(about 10 to 15 minutes).
- Stir every few
minutes or so to avoid scalding.
- When the rice is done, turn off heat,
add vanilla (optional), and allow to sit covered for 10 minutes. The pudding will
continue to thicken as it sits.
- Serve hot, or chilled. Dollop a teaspoon of
the reserved coconut milk on top.
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