Coconut Pistachio Bamboo with Cherry Rum Compote

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Coconut Pistachio Bamboo with Cherry Rum Compote

 

8 ounces bamboo rice

1 1/2 cups water

1 cup coconut milk

1/4 cup sugar, or to taste

3/4 cup dried shredded coconut, unsweetened

1/2 cup pistachios

 

Bring water to a boil and add bamboo rice. Bring back to boil and

reduce to a simmer. Cover and cook for 12 minutes. Add coconut milk and sugar,

cook for an additional 2 minutes. Stir in 1/2 cup shredded coconut and cool

immediately.

Make a timbale out of the cooled rice and garnish with remaining

shredded coconut. Serve with warm cherry rum compote (see recipe below).

 

Cherry Rum Compote:

6 ounces dried cherries

1/8 cup rum or to taste

1 1/2 cups water or as needed

1/4 cup sugar or to taste

 

Add dried cherries and all other ingredients to large saucepan and

bring to a boil. Reduce to a simmer, cook until liquid reduces and

thickens (about an hour). You may also use thickener such as

cornstarch, if necessary.