Che Dau Trang (Sweet Sticky Rice with Black-Eyed Peas)

Ingredients

• 1 cup Sticky Rice
• 1/2 cup Black-Eyed Peas
• 6 cups Water
• 1/2 cup Cane Sugar
• 1/4 teaspoon Salt
• 1 can Coconut Milk (Full Fat)
• 1 teaspoon Vanilla Extract

Instructions

1. 1Measure 1 cup of sticky rice and 1/2 cup of black-eyed peas into a fine-mesh sieve. Rinse them thoroughly under cold running water until the water runs clear, then let them drain.
2. 2Combine the rinsed 1 cup of sticky rice, the drained 1/2 cup of black-eyed peas, and 6 cups of water in a large heavy-bottomed pot. Bring the mixture to a rolling boil over high heat.
3. 3Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. The rice and peas should be tender and have absorbed most of the water. Stir occasionally to prevent sticking.
4. 4Stir in the 1/2 cup of cane sugar and 1/4 teaspoon of salt. Continue to stir until both the sugar and salt are completely dissolved into the mixture.
5. 5Pour in the 1 can of full-fat coconut milk and add the 1 teaspoon of vanilla extract. Stir well to combine all the ingredients.
6. 6Continue to simmer the mixture uncovered over low heat for another 5 to 10 minutes, stirring frequently. Cook until the soup has thickened slightly to your desired consistency. The temperature should be around 175°F (79°C).
7. 7Serve the Che Dau Trang warm or chilled.

Substitutions

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