Post by ellise on Jul 22, 2005 17:49:23 GMT 10
Another one from Pua in Hawaii
1 cup basmati rice
2 cups coconut milk
6 cups whole milk
1/2 cup unsweetened shredded coconut
1/4 cup shelled whole unsalted pistachios
2 cardamom pods
1 cup sugar
Red Wine Sauce
1 (750-ml) bottle red wine
2 cups blueberries
1 cup sugar
1 cinnamon stick
1 star anise
1 clove
Preheat oven to 300°F.
Rinse rice in a sieve under cold tap water until water
runs clear.
Combine rice, coconut milk and 2 cups milk in a heavy saucepan.
Cook over low heat until mixture comes to a simmer, stirring only as often as needed to keep rice from sticking to bottom of pan.
This should take about 1 hour.
While waiting for rice and milk mixture to simmer, combine all sauce ingredients in a heavy non-aluminum saucepan.
Bring to a boil, then reduce heat and simmer until liquid has reduced by two thirds and sauce tastes
sweet and spicy.
The sauce should coat the back of a spoon fairly well.
Pass it through a fine sieve, then set aside in a warm place, or let cool for later use.
Spread coconut on a baking sheet.
Toast in a 300°F oven until lightly browned
about 8 to 10 minutes.
Rotate baking pan and stir coconut every few minutes for even browning.
Set aside to cool.
Slice pistachios into thin slivers and set aside.
Gently crush cardamom pods to remove seeds.
Crush seeds with 2 tablespoons of the sugar using a mortar and pestle, then mix in the remaining sugar.
Set aside.
When milk and rice mixture has reached a low simmer, add sugar, coconut, pistachios and remaining 4 cups milk.
Gently stir to combine.
Cook over low heat for about 1 1/2 hours.
The mixture should still be liquidy, but the
rice will be clearly visible just below the surface.
Serve warm or cold with a delicate drizzle of red wine sauce.
Serves 8
1 cup basmati rice
2 cups coconut milk
6 cups whole milk
1/2 cup unsweetened shredded coconut
1/4 cup shelled whole unsalted pistachios
2 cardamom pods
1 cup sugar
Red Wine Sauce
1 (750-ml) bottle red wine
2 cups blueberries
1 cup sugar
1 cinnamon stick
1 star anise
1 clove
Preheat oven to 300°F.
Rinse rice in a sieve under cold tap water until water
runs clear.
Combine rice, coconut milk and 2 cups milk in a heavy saucepan.
Cook over low heat until mixture comes to a simmer, stirring only as often as needed to keep rice from sticking to bottom of pan.
This should take about 1 hour.
While waiting for rice and milk mixture to simmer, combine all sauce ingredients in a heavy non-aluminum saucepan.
Bring to a boil, then reduce heat and simmer until liquid has reduced by two thirds and sauce tastes
sweet and spicy.
The sauce should coat the back of a spoon fairly well.
Pass it through a fine sieve, then set aside in a warm place, or let cool for later use.
Spread coconut on a baking sheet.
Toast in a 300°F oven until lightly browned
about 8 to 10 minutes.
Rotate baking pan and stir coconut every few minutes for even browning.
Set aside to cool.
Slice pistachios into thin slivers and set aside.
Gently crush cardamom pods to remove seeds.
Crush seeds with 2 tablespoons of the sugar using a mortar and pestle, then mix in the remaining sugar.
Set aside.
When milk and rice mixture has reached a low simmer, add sugar, coconut, pistachios and remaining 4 cups milk.
Gently stir to combine.
Cook over low heat for about 1 1/2 hours.
The mixture should still be liquidy, but the
rice will be clearly visible just below the surface.
Serve warm or cold with a delicate drizzle of red wine sauce.
Serves 8