This is one of my favorite go-to recipes when people come over for dinner in summertime. At times like these, I just want to just toss some meat and veggies on the barbecue and offer easy sides.
Taro rice totally fits the bill. It’s delicious, it’s unusual, it’s easy, and it seems vaguely sinful since toasted coconut and peanuts are clambering around in there among the silky chunks of lavender taro.
I have a recipe for this in All Under Heaven, but I’ve course I’ve been playing around with it in the interim. After all, this is a favorite, and I’m always looking for shortcuts.
What I’ve discovered is this: the taro can be microwaved and then tossed into the rice cooker with the rice, instead of going to the bother of steaming it. I also cube my taro and freeze it for things like this and last week’s scallion bread, since it makes these dishes a real breeze.
With only sticky rice, green onions, garlic, and salt rounding out the shopping list, I therefore always have all of the ingredients on hand, which makes this an ideal spur of the moment meal.
Hăinán yùfàn 海南芋飯
Serves 4 to 6
1½ cups | 325 g raw sticky rice (long grain best, but short grain still delicious)
Water, as needed
1 cup | 130 g cubed raw taro
1 tablespoon sea salt
4 cloves garlic, finely chopped
2 green onions, trimmed and finely chopped
½ cup toasted peanuts
1. Rinse the rice and place it in your rice cooker. Add water as directed. (See Tips.) Place the taro in a microwaveable bowl, add about 2 tablespoons water, and microwave on high for about 5 minutes, then drain and toss the partially cooked taro onto the rice. Close the cooker and steam the rice and taro together.
2. While the rice is cooking, place the salt, garlic, and green onions in a large work bowl and rub them together, preferably with your fingers.
3. When the rice is done, remove the taro to the work bowl and lightly break it apart with a fork. Then toss in the cooked rice, coconut, and peanuts. Taste and adjust seasoning as desired. Serve hot.
|Toast the coconut|
For toasted coconut, spread the coconut on a small tray and toast it in the oven at 300°F | 150°C just until it turns a golden brown and smells delicious. Keep an eye on it, as it turns from brown to black in a flash.
If you have leftovers, microwave them and top with a fried egg seasoned with a dash of regular soy sauce. Breakfast perfected.