Black-Eyed Peas and Sweet Rice in Coconut Milk (Che Dau Tran
Yield: 1 Servings
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 The baking soda reduces the cooking time of the beans and tenderizes them at the same time, so keep an eye on the beans while they cook; they will be done in no time. 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 Recipe is from _The Foods of Vietnam_ by Nicole Routhier.