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Black-eyed Peas and Sweet Rice In Coconut Milk
1 c Canned; (or fresh) coconut milk
1/3 c Raw glutinous or sweet rice
1/2 c Dried black-eyed peas
1/4 ts Baking soda
1/2 c Sugar
1 ts Vanilla extract
Soak the glutinous rice and black-eyed peas separately in warm water for at least 2 hours. Drain.
Cover the beans with 3 cups of water in a saucepan. Add the baking soda. Bring to a boil. Reduce the heat to moderate and simmer the beans for 10 minutes, or until just tender. Refresh with cold water and drain. Bring 2 cups of water to a boil in a saucepan. Add the glutinous rice and boil for 5 minutes. Stir in the sugar and vanilla. Add the cooked beans and simmer for 5 minutes longer. Set aside to cool slightly. Divide the bean-rice mixture among 4 dessert bowls. Drizzle about 1/4 cup of the coconut milk on top of each. Serve warm.
Note: For a richer taste, float a tablespoon or two of unsweetened coconut cream on top of this sweet soup/dessert.
Yield: 4 servings
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