Black Eyed Peas And Sweet Rice In Coconut Milk (Che Dau Tran Recipe

• 1 c. Canned, (or possibly fresh) coconut lowfat milk
• 1/3 c. Raw glutinous or possibly sweet rice
• 1/2 c. Dry black-eyed peas
• 1/4 tsp Baking soda
• 1/2 c. Sugar
• 1 tsp Vanilla extract

1. 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.
2. Soak the glutinous rice and black-eyed peas separately in hot water for at least 2 hrs.
3. Drain.
4. Cover the beans with 3 c. of water in a saucepan.
5. Add in the baking soda.
6. Bring to a boil.
7. Reduce the heat to moderate and simmer the beans for 10 min, or possibly till just tender.
8. Refresh with cool water and drain.
9. Bring 2 c. of water to a boil in a saucepan.
10. Add in the glutinous rice and boil for 5 min.
11. Stir in the sugar and vanilla.
12. Add in the cooked beans and simmer for 5 min longer.
13. Set aside to cold slightly.
14. Divide the bean-rice mix among 4 dessert bowls.
15. Drizzle about 1/4 c. of the coconut lowfat milk on top of each.
16. Serve hot.
17. Note: For a richer taste, float a Tbsp.
18. or possibly two of unsweetened coconut cream on top of this sweet soup/dessert.
19. Yield: 4 servings

coconut lowfat milk, sweet rice, blackeyed peas, baking soda, sugar, vanilla

Taken from cookeatshare.com/recipes/black-eyed-peas-and-sweet-rice-in-coconut-milk-che-dau-tran-85799 (may not work)