Preparation:
1. Wash and drain the rice. In a medium-sized pot, uncovered, bring the
rice and water to a boil over high heat, stirring occasionally. Reduce heat to low, cover and simmer for 30 minutes, or until the rice is soft.
Let the rice cool.
2. In a saucepan, cook the coconut milk, sugar, salt, and bai toey leaves, uncovered, over low heat for 20 minutes, stirring occasionally.
3. Discard the leaves. Scoop spoonfuls of rice into individual serving dishes, then pour the coconut mixture on top. Serve at room temperature.
Author's Notes: I got this one from a local newspaper. You might be able to find the
bai toey leaves in an oriental grocery store. I've made this once, and it was very good.
If you do not eat all this dessert at one meal, you can refrigerate the rice and coconut mixture separately, then bring back to room temperature by warming at 100 percent power for 1 minute in a microwave oven. The coconut mixture will separate during refrigeration, so stir with a fork until smooth.
Difficulty : easy. Precision : measure ingredie |
