Purple rice with coconut milk and mango (Oxfam Fairtrade recipe)
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.
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.
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.
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.
Prepare the mangoes Peal the mangoes and take the stone out. Cut them in small pieces.
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.
Author: Alter Eco
Photographer: Françoise Nicol
- 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