Coconut Rice With Tropical Fruit Skewers

< 1 Hour

Coconut Rice With Tropical Fruit Skewers

Ingredients Method

Ingredients


Calrose Rice

Method


  1. Soak 12 small wooden skewers in cold water for 30 minutes. Cook rice according to the packet instructions, then set aside to cool.

  2. Meanwhile, combine the coconut milk, half the sugar and a pinch of salt in a saucepan over medium heat and cook, stirring, for 1-2 minutes until sugar dissolves. Remove from heat and set aside 1/3 cup (80ml) of the coconut milk mixture to serve.

  3. Add the cooked rice to the saucepan with the remaining coconut mixture. Stir, then set aside at room temperature for 20 minutes.

  4. Preheat a chargrill pan or barbecue grill to high. Combine vanilla, 1/4 cup (60ml) of water and 1/2 cup (110g) of sugar in a saucepan over low heat and cook, stirring, for 1-2 minutes until the sugar dissolves. Remove from heat.

  5. Thread fruit onto skewers and brush liberally with vanilla syrup. Cook skewers, turning, for 1-2 minutes until lightly charred.

  6. Divide rice and skewers among four bowls. Drizzle with reserved coconut milk mixture and top with shaved coconut. Serve.

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Coconut Rice With Tropical Fruit Skewers

< 1 Hour

Ingredients


Method


  1. Soak 12 small wooden skewers in cold water for 30 minutes. Cook rice according to the packet instructions, then set aside to cool.

  2. Meanwhile, combine the coconut milk, half the sugar and a pinch of salt in a saucepan over medium heat and cook, stirring, for 1-2 minutes until sugar dissolves. Remove from heat and set aside 1/3 cup (80ml) of the coconut milk mixture to serve.

  3. Add the cooked rice to the saucepan with the remaining coconut mixture. Stir, then set aside at room temperature for 20 minutes.

  4. Preheat a chargrill pan or barbecue grill to high. Combine vanilla, 1/4 cup (60ml) of water and 1/2 cup (110g) of sugar in a saucepan over low heat and cook, stirring, for 1-2 minutes until the sugar dissolves. Remove from heat.

  5. Thread fruit onto skewers and brush liberally with vanilla syrup. Cook skewers, turning, for 1-2 minutes until lightly charred.

  6. Divide rice and skewers among four bowls. Drizzle with reserved coconut milk mixture and top with shaved coconut. Serve.