Chè is what Vietnamese sweet desserts are called. They are quite varied ranging from rice concoctions to sweet tea-like drinks. This is one variation of a corn pudding with sticky rice that is best served warm.
2 dl of sticky rice
3 dl of lightly salted water (about 1/2 tsp)
1 can of coconut milk (4 dl)
1 tsp of vanilla
fresh corn of 2 kolbs
3 1/2 tbsp of sugar
salted peanuts for topping
- Bring rice, water and coconut milk to a bubble and let it simmer at low/medium heat for about 30 minutes. By this time that liquid should have been reduced (but not completely evaporated).
- Remove from the heat and add vanilla, sugar and corn and fold it in and leave for about 5 minutes. The remaining heat in the rice pudding should cook the corn.
- Serve warm, topped with crushed salted peanuts.