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Coconut and carrot rice à la Gabi

updated

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Ingredients for 4 servings:

  • 125 g rice
  • salt water
  • 3 tbsp desiccated coconut
  • 2 small carrots, cut into fine sticks
  • 10 g butter
  • 2 tbsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the rice in salted water, drain, and keep warm. Toast the desiccated coconut in a dry pan. Fry the carrot sticks in butter, adding the sugar and letting them caramelize slightly. Cook the carrots, stirring occasionally, until crisp (approx. 5 minutes). Mix the rice with the desiccated coconut and carrot sticks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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