Tropical Nut Rice
- 1 can l6 oz. coconut water
- 1 C. regular or long grain rice (short grain is better)
- 1/2 can of mixed tropical nuts, plus l/2 C. salted peanuts
- 1/2 a medium baked sweet potato that has been glazed and cut into coin size pieces at 4 centimeters
- Coconut topping mixture (below)
In medium size pan, pour coconut milk. (Make sure that rice has been washed thoroughly in order to remove starch. Fill the pan with coconut milk just about the rice (measure by using your finger. Water should level at the first finger mark. That is your nail to the first divide. Place at high heat; bring to boil lowering heat when coconut milk is at rice level grade. Turn heat to the lowest heat mark, cover and let cook until done. Rice should be non-sticky and soft. Cool.
Coconut Topping Mixture
4 Tbs. of corn starch
4 tsp. ginger
2 Tbs. cream
1 1/2 C. coconut milk
Coconut flakes 1/4 C.
1/4 to l/2 C. sugar or sweet & low equivalency sweetens to taste by adding sugar or sweet & low. Usually 2 Tbs. sugar
Heat milk, using wire whip slowly stir in cornstarch turning it to low heat (do not scald). When it starts to thicken, discontinue adding thickener ingredient. Base consistency should be at thickened stage; start adding cream, whipping as you work, remove from heat add ginger, (all spice and cinnamon optional as a blend). When it is warm, add your nuts, and coconut. Blend should have a sweet & salty taste. On a plate, place your rice, topping it with hot to warm sauce.
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