BLACK-EYED PEAS IN
GLUTINOUS RICE

Another filling end to a meal, this substantial dessert is flavoured by a fragrant
combination of coconut milk and vanilla essence.

INGREDIENTS

Black-eyed peas

Bicarbonate of (baking) soda
Water
Glutinous rice
Sugar
Coconut milk
Vanilla essence

300 g (11 oz), soaked in cold water for
3 hours, then drained
1 tsp
1.75 litres (56 fl oz / 7 cups)
250 g (9 oz)
350 g (12½ oz)
125 ml (4 fl oz / ½ cup)
½ tsp

METHOD

▪ Combine peas, bicarbonate of soda and 1 litre (32 fl oz / 4 cups) water in a
pot. Bring to the boil and sustain for about 1 hour. Do not over-boil.

▪ When peas are soft, but not broken, remove from heat, drain and set aside.

▪ Rinse rice grains twice. Cook rice in remaining water over low heat for
about 45 minutes, stirring frequently.

▪ When rice liquid is mostly evaporated, add boiled peas and cook for
20 minutes.

▪ Add remaining ingredients, mix well and cook for 20 minutes more.

▪ When dessert is thickened and consistent in texture, remove from heat.

Dried black-eyes peas
require much soaking
before use, so do plan
ahead.

Bring black-eyed peas,
1 litre (32 fl oz / 4 cups)
water and bicarbonate of
soda, which helps to soften
the peas, to the boil.

Add black-eyed peas when
rice grains have absorbed
most of the water in which
they were cooked.

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