Coconut Cream Rice and Almonds

Name: Coconut Cream Rice and Almonds
Yield: for 8-10
Cuisine: Asia
Ingredients: 115 g/ 4 oz Thai fragrant or basmati rice, rinsed then soaked in 225 ml/ 8 fl oz water for at least 8 hours or overnight; 1 litre/1¾ pints very thick coconut milk; 175 g/ 6 oz granulated sugar; 115 g/ 4 oz ground almonds; 2–3 ripe mangoes, peeled and the flesh cubed; juice of 1 lime; 2 tsp sugar; 10–12 passion fruit; 2 tbsp dark rum (optional)

Preparation info

for
8-10

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This is one of many Oriental dishes made with rice flour. It is delicious with a summer fruit salad or with my own favourite combination of mangoes in passion fruit juice. The rice should really be freshly ground. If you have a food processor;this is no problem at all.

Ingredients

115 g/ 4 oz Thai fragrant or basmati rice, rinsed then soaked in 225 ml</

Asia
Dessert
Summer
Southeast Asia
Gluten-free
Vegan

Method

In a food processor, blend the rice with the water in which it has been soaked to a smooth, runny paste. Heat the coconut milk in a non-stick pan. When it is on the point of boiling, pour in the rice paste and stir almost continuously for 15 minutes while it simmers. Add the sugar and stir for 10 minutes more. Finally add the ground almonds and stir continuously for 10 more minutes.

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