I've been a little bit slack getting the posts up this month, so now at the end of the month I find myself with a whole bunch of Samoan recipes to post! So, over the next couple of days prepare to see quite a few posts while I try and fit them all in. This one is simple, luscious, rich and chocolatey - and what more could you want?
It's a rice dish called Koko Rice. It would traditionally be made with Samoan Koko, which reportedly is quite rich and without any bitterness. They use it in Samoa to make drinking chocolate and this delicious rice dish. Without this special ingredient available to me, I opted for real dark chocolate instead. Traditional versions also use orange leaves to give an orangey flavour to the rice, but not having any of those either I've used strips of orange peel to give it the orange flavour (and it worked very well!).
1 cup dry rice
1 long piece of fresh orange peel (just use your potato peeler to peel off a good strip)
4 cups water
1 x 400ml can of coconut cream
1/2 cup sugar
100g chopped dark chocolate
1. Place rice, orange peel and water in a large saucepan and bring to the boil.
2. Once boiling, reduce heat to as low as it will go and cover with a lid. Let it simmer for 20 minutes, or until rice is completely cooked and it looks nice and thick.
3. Add the coconut cream, sugar and chopped chocolate. Keep over a low heat, stirring constantly, until the chocolate is completely melted. Once the chocolate is melted, it is ready to serve.
~NOTE: Traditionally this would be served hot, but it was also quite nice cold. We had plenty of leftovers which we ate cold or heated up briefly in the microwave. If you do store leftovers, it will thicken a lot as it cools and end up looking more like the pictures in this post. If you eat it hot straight off the stove then it will be a bit runnier than in these pictures.