210 min   4 portions       difficulty

Purple rice with coconut milk and mango (Oxfam Fairtrade recipe)

Preparation

Step 1

Let the rice soak Put the rice in a large bowl with cold water. Wash it by stirring well. Repeat this several times until the water stays clear. Let the rice soak for a night in cold water (or for 3 hours in hot water). Let it leak.

Step 2

Cook the riceBoil water in a steamer. Pour the rice in the steaming basket. Let it steam for about 25 minutes and stir carefully once in a while with a spatula or by shaking the steaming basket. Taste to test if it is ready: the rice has to be really soft.

Step 3

Boil the coconut milkPour the coconut milk in a casserole and let it boil. Add the sugar and salt. Stir well and let boil for another 5 minutes, while constantly stirring.

Step 4

Finish the dishPut the steamed rice in 2 bowls or on 2 large plates. Add the coconut milk bit by bit, while stirring carefully with a spatula. Make sure you do not break the rice corns. The rice has to absorb a maximal amount of coconut milk so that it does not look too dry. Put a lid on each bowl or plate. Let rest for 15 minutes.

Step 5

Prepare the mangoes Peal the mangoes and take the stone out. Cut them in small pieces.

Step 6

Finish the dessertDivide the rice over small bowls and press it gently, without breaking or crushing the rice corns. Put the mangoes on a dish or on separate plates. Tip the rice out of the bowls on the plates or the dish, so you each time have a nice turret. Put the rest of the coconut milk in cups. Serve at room temperature.

Step 7

Author: Alter Eco

Step 8

Photographer: Françoise Nicol

Ingredients

  • 400 g purple rice we recommend you to use the Oxfam Fairtrade product
  • 25 cl coconut milk
  • 150 g bio cane sugar we recommend you to use the Oxfam Fairtrade product
  • 1 coffee spoon salt