Thai red rice with coconut milk and plums

175 grs Thai red rice
100 grs palm sugar
200 ml coconut milk
1 teaspoon salt
250 grs plums, figs or ripe mango
pink peppercorns

Soak the red rice in cold water for at least three hours. Wash and rinse four to five times. The water will never be completely clear. Using equal parts of rice and water, boil the rice until done but still firm to the bite. Add the palm sugar and stir. The result should be slightly moist and glistening. Fry the cored and halved plums or figs in a little bit of butter until soft, add a bit of sugar if necessary. (If using mangoes slice and use uncooked.) Mix the coconut milk with the salt.

Place mounds of warm rice in bowls, pour cold coconut milk around it, place warm plums on top and sprinkle with pink pepper.

Sublime and very satisfying. The health conscious can reduce the amounts of sugar and salt.

Possible additions: Vanilla to the plums, rosewater to the rice.


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