Plantains with coconut rice

Ingredients for 4 servings:

• 3 thick bananas (plantains)
• some water
• 1 cup of rice
• ½ cup coconut milk
• 1 cup of water
• 1 tsp vanilla sugar
• 1 pinch of salt
• 1 tbsp oil
• 1 handful of desiccated coconut
• possibly jam (strawberry)

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

small main course or dessert

Place the rice in a pot and add 1/2 cup of coconut milk, 1 cup of water, 1 teaspoon of vanilla sugar, and a pinch of salt. Bring to a boil and cook for 3 minutes, then turn off the stove and let it swell for 15 minutes. Then simmer on low heat for about 10 minutes until all the liquid is absorbed. Steam 2-3 ripe plantains (yellow, but barely spotted) with their skins on in a little water for 20 minutes. Let them cool slightly, then peel them. Cut into slices about 1 cm thick and fry them in a little oil in a pan until browned on both sides. Arrange the bananas and rice on 4 plates. Fry the desiccated coconut in the pan until golden brown and sprinkle over the rice. A small dollop of strawberry jam goes well with the sweet and sour flavor of the plantains.