This rice is absolutely forking delicious and a completely original recipe by me! I was inspired by the flavors of Thai Stuffed Leaves called Miang Kum. I also had these Limquats and wanted to create something special with them. I remembered from eating Miang Kum how wonderful the whole lime pieces were. Normally I forking hate whole pieces of lime or lemon but with certain flavors they are magical and are like fireworks in your mouth.

Ingredients and directions

 

1 chopped Limequat (small chop)

1/4 C. Chopped Red Onion

1 Thai Chili Fine Chopped

2 T grated ginger (I clean and freeze mine so it’s easy to grate)

1/2 C. Toasted Plain Coconut

1/4 C. Toasted Cashews rough chop

Set all this aside

For a sauce you pour on the rice you need

8 oz. of pitted dates chopped

2 T. Grated Red Onion

1 Cup water

1 teaspoon anchovy paste

Cook this up in a sauce pan

For about 5 minutes on medium high heat till it looks like it’s sort of coming together and set aside.

Prepare 3 cups of cooked rice. ( I used Pink Madagascar)

Stir in cold ingredients then stir in sauce from your sauce pan. Stir till mixed and serve with a few leaves of spinach. (I used heirloom red spinach)

This is forking delicious!