- 200 GRAM SHORT GRAIN RICE
- 1 CAN COCONUT MILK
- PIECE OF GINGERROOT, grated
- 75 GRAM PALM SUGAR
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- 4 PEARS, cleaned and cut in 8
- 2 BANANAS, sliced
- 1 1/2 CUP
CREAM
- 1 TSP CINNAMON
- 1/2 TSP NUTMEG
- 2 TBSP
PRESERVED GINGER, chopped
- PIECE OF GINGERROOT, grated
- 50 GRAM SUGAR
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Add half a liter water to the rice
and bring to the boil. Simmer for 20 minutes. In the meantime, combine the
coconut milk with the palm sugar and the ginger and cook on medium heat until it
is a thick sauce. Stir the rice into the coconut sauce. Serve warm.
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Mix 2
tablespoons sugar with the cinnamon and nutmeg. Arrange the pears and
bananas in an oven dish. Mix the cream with the remaining sugar, gingerroot
and the preserved ginger and pour this mixture over the fruit. Sprinkle the
sugar mixture on top. Bake 40 minutes at 175 degrees Celsius.
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