Micronesian Risi e Bisi

Ingredients

In the Micronesian adaptation of Risi e Bisi, the traditional Italian ingredients like pancetta and Parmesan cheese are replaced with local ingredients to infuse the dish with the flavors of Micronesia. The coconut broth adds a tropical twist, while the use of local spices adds a unique heat and depth of flavor. Additionally, the peas used in the Micronesian version are fresh and vibrant, enhancing the overall freshness and color of the dish. We alse have the original recipe for Risi e bisi, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 1 cup (150g) fresh peas 1 cup (150g) fresh peas
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 5g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and red chili. Sauté until the onion is translucent.
2. 2.
   Add the turmeric and cumin to the pot and stir well to coat the onions and garlic.
3. 3.
   Pour in the coconut milk and bring it to a gentle simmer.
4. 4.
   Add the jasmine rice to the pot and stir to combine. Cover the pot and let the rice cook for about 10 minutes, or until it is almost tender.
5. 5.
   Stir in the fresh peas and season with salt and pepper to taste. Cook for an additional 5 minutes, or until the peas are cooked through and the rice is tender.
6. 6.
   Remove the pot from the heat and let it sit, covered, for a few minutes to allow the flavors to meld together.
7. 7.
   Serve the Micronesian Risi e Bisi hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Fresh peas — If fresh peas are not available, you can use frozen peas as a substitute. Just make sure to thaw them before adding to the dish.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lime juice over the Micronesian Risi e Bisi before serving.
• If you prefer a spicier dish, add more red chili or a pinch of cayenne pepper to the coconut broth.
• Feel free to add other vegetables like bell peppers or carrots to the dish for added color and texture.
• To make it a heartier meal, serve the Micronesian Risi e Bisi with grilled fish or shrimp on the side.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Micronesian Risi e Bisi as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

Garnish the Micronesian Risi e Bisi with a sprig of fresh cilantro and a sprinkle of red chili flakes to add a pop of color. Serve it in a shallow bowl to showcase the vibrant green color of the peas and the creamy coconut broth.