In keeping with the previous week’s topic of long-grain sticky rice, this time we are journeying
further down the coast of China to its smallest province, the island of Hainan,
where something amazingly delicious is done with this very same grain.
It is another one
of those dishes with terribly prosaic names for something that is terribly
sophisticated and delicious.
Called “taro rice” in Chinese, it is much much more than simply rice and taro. Rather, this glorious concoction
from China’s southernmost province is a reason all in itself to sit down to
dinner. Literally.
This is so full of
flavor and texture and nutrition that my mommy brain probably would call for
some greens to be served too, but if I could get that voice to be quiet, I would happily subsist for quite a while on this.
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| Anything with peanuts is good |
All I need is a
nice beach to complete the picture.
Taro rice
Hǎinán yùfàn 海南芋飯
Hainan
Serves 4 to 6
12 ounces peeled mature, large taro (see Tips)
1 cup unsweetened coconut (strips preferred, but
shredded is fine)
3 to 4 cloves garlic
1 teaspoon sea salt
3 green onions, trimmed and finely chopped
½ cup Fried Peanuts
1.
Rinse the rice and soak it for about 2 hours, or until it passes the fingernail
test (i.e., you can crush it easily with your fingernail). Steam it for about 30
minutes, or until it is cooked but still chewy.
2.
While the rice is steaming, cut the taro into large (1-inch) dice. Steam the
taro until it is cooked all the way through. Turn the taro out onto a cutting
board and coarsely chop it.
3.
While the rice and taro are steaming, toast the coconut in a toaster oven at
300°F on a small tray until the coconut just begins to turn golden and smell
wonderful. Empty the coconut into a large work bowl to stop the cooking.
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| A complete tropical meal |
4. Finely
chop the garlic and add it to the coconut along with the salt and green onions,
and then work them together, preferably with your fingers, to release their
fragrances. Add the cooked rice and taro, and toss these together well.
5.
Scoop the rice out into a serving dish, sprinkle the peanuts on top, toss
lightly, and serve immediately while still hot.
Tips
If you have sensitive skin, use latex or plastic gloves while working with the raw taro, as it can cause severe rashes in some people, especially between the fingers. When in doubt, use the gloves.
This rice can be made ahead of time up through Step 4 and then reheated just before serving, at which time you should add your crunchy peanuts, of course
If you are averse to eating raw-ish garlic or have romantic plans for the evening, feel free to cook the garlic in a bit of oil before adding it to the rice.
