- serves 4 people
- preparation 10 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 1 cup short grain rice
- 5 cups (1250 ml) water
- ½ cup coconut sugar (or raw sugar)
- 400 ml tin coconut milk
- 5 fresh lemon leaves, plus extra to serve
- ½ cup finely grated koko Samoa (or cocoa powder)
- Toasted coconut flakes, to serve
Instructions
- Place the rice into a fine mesh sieve and rinse until the water runs clear. Transfer the drained rice to a medium saucepan and pour over the water. Cover and bring to a boil, then place over very low heat. Stir through the sugar, coconut milk and lemon leaves, stirring until the sugar dissolves.
- Cook for 20 minutes, or until the rice is tender and thickened. Stir through the koko, mixing until well combined, then remove from the heat. Discard the lemon leaves.
- Divide the koko alaisa between bowls and top with coconut flakes and extra lemon leaves as garnish.
Note
Koko Samoa is a block cocoa available from specialist retailers. Cocoa powder can be used instead.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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