Recipe Directions
1. Cut Jicama into about 1 inch squares.. 2. Carve out mature coconut slivers, I use a fruit de-coring tool and cut as well, into one inch squares.. 3. add a dash of your favorite salt 4. add to food processor for about 3 to 5 seconds to rice-like consistency 5. Now. pat dry. Lay out on two thick paper towels and soak up the excess moisture. 6. add agave nectar for slight sweet taste. 7. add coconut oil 8. place in fridge for about 15 to 30 min.
Presto sticky rice.!!
Now. You can apply this to your favorite sushi or other rice dishes or..
Variants: For Mexican Rice.. add diced carrots and cumin to taste. For Asian or Indian Rice.. add one half turmeric root minced.. Hope you enjoy it as much as I do..
Saludos, AELF
AELF's Thoughts
By AELF K. heres one of my favorite dishes. To compliment or just by itself, Yumm.. No dehydrator or complications. Its great for making your favorite sushis or adding to your favorite mexican or asian dishes. Based on Sarma’s Sushi rice I’ve made a few mods and variants of this. K. Basic Idea. Pine-nuts are out of this world here in Mexico at a whopping 800 pesos a kilo sheesh! So I substitute for coconut..
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Comments
Top voted
jah rawstafari
Oct 18, 2010
awesome. do you remove the brown skin from your coconut meat or do you peel it? I always find peeling it to be such a pain :P
can't wait to try this. is the agave for flavor or texture? - i think I might like to leave it out....
daniefon
Oct 18, 2010
Sounds great, thank you!
Winona
Oct 18, 2010
This is perfect for sushi! I love the idea of using Jicama as a rice base.
All
AELF
Oct 18, 2010
Yes i remove the brown skin, but it usually isn't much. So it depends on how you "peel" the coconut. Use the de-corer, a round sharp tool and go not to deep and not to light. Just enough to get most of the coco-meat and very little brown casing. The coconut gives the rice a caribbean and slight sweet neutral taste that mixes well with the jicama. You then only have to use a small amount of agave nectar to sweeten. We are working on getting as close to a mexican taste and feel to our dishes so this takes care of lots of our flour starchy dish issues. Cheers
jah rawstafari
Oct 18, 2010
awesome. do you remove the brown skin from your coconut meat or do you peel it? I always find peeling it to be such a pain :P
can't wait to try this. is the agave for flavor or texture? - i think I might like to leave it out....
Winona
Oct 18, 2010
This is perfect for sushi! I love the idea of using Jicama as a rice base.
daniefon
Oct 18, 2010
Sounds great, thank you!
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