If you ever have leftover rice, and you can’t make fried rice (like me), this simple Samoan recipe is a nice way to give it new life. I use the term “Samoan recipe” loosely though because wherever there are coconuts, there is a version of this dish. Thailand, India, the Carribbean - they even eat this in East Africa! There it’s known as wali wa nazi (wali = rice, nazi – coconut). Ours is called alaisa (= rice) fa’apopo (= coconuttified).
OK, I’m no linguist.
I’ll just stick to cooking.
Alaisa fa’apopo (serves 4)
2 cups (400-450g*) long-grain rice
water to wash the rice
2 cups (480ml) water
1 cup (240ml) coconut milk
½ - 1 tsp salt
* Weight varies depending on type of rice.
1 cup (240ml) coconut milk
½ - 1 tsp salt
* Weight varies depending on type of rice.
Wash the rice well. Put the rice and measured water in a saucepan and bring to the boil. Once it boils, turn the heat down as low as it’ll go, and leave to cook, tightly covered, for about 20 minutes until the rice is has absorbed all the water and the grains are cooked through. Turn off the heat. Add the coconut milk and salt to the cooked rice and combine well. Leave for about 10 minutes for the rice to absorb some coconutty flavour.
If you’re using leftover rice, omit the water. Simply mix the coconut milk with the salt in a saucepan, then add the rice. Cook over gentle heat until the rice is heated through, stirring frequently so it doesn’t burn.
Serve hot or at room temperature.
In Samoan cuisine, this is not a side-dish, more like a savoury snack.
Wash it down with a hot cup of kokosamoa (Samoan cocoa), or a strong cup of coffee.
And the chopsticks are for display purposes only. Samoans eat this with a spoon.
http://www.samoafood.com
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