January 20, 2008: Caribbean Rice Dessert

last post, the Caribbean-themed wraps nosotros enjoyed for dinner were chosen to jibe this Caribbean Area rice dessert. The dessert is January's featured recipe inwards our World In Your Kitchen 2008 calendar. I must acknowledge that I'm non a large fan of rice desserts (this one excepted) as well as the Caribbean Area handling didn't create much to sway me. I liked the sugariness buttered nuts as well as coconut, but at that topographic point merely wasn't plenty of them! The mixture was fairly dry out as well as bland, but perked upwardly amongst a few cherries on top. (Not solely are they inwards season, but a combat of network research revealed them to live appropriate to the theme.)

Here are 3 ways that I mightiness alteration the recipe for futurity use:

1. Halve the total of rice. This'll upwardly the flavour amongst a greater density of sweet, buttery fruit as well as nuts.

2. Fresh fruit on the side. I already sorted this out the offset fourth dimension around, as well as I intend it's essential.
3. Use the rice every bit a savoury side. Retaining the master proportions of rice to flavourings, this is a cute (if less healthy) choice to manifestly rice, much similar a peshwari naan. In fact, nosotros poured a dhal over the 2d one-half of the rice as well as couldn't larn plenty of it. It's neither Caribbean Area nor Indian, but it's good.

Caribbean rice dessert

225g rice
6 brazil nuts, chopped
1 tablespoon sultanas
1/2 - 1 teaspoon dark-brown sugar
1 tablespoon butter or margarine

2 tablespoons desiccated coconut

In a saucepan, embrace the rice amongst hot H2O as well as add together one-half the coconut. Bring to the boil, as well as then plough downwards the estrus as well as railroad train for 10-15 minutes until done. Drain the rice.

In a large pan, melt the butter. Fry the nuts, sultanas, saccharide as well as remaining kokosnoot for a duo of minutes, until golden as well as fragrant. Add the drained rice, combine well, as well as serve.