Coconut Leaf Sticky Rice

Ingredients

In this Sami adaptation, we incorporate local Sami ingredients and spices to give the dish a unique Arctic twist. The traditional coconut milk used in Vietnamese cuisine is replaced with reindeer milk, which adds a distinct flavor and richness to the dish. Additionally, we use Arctic herbs and spices such as angelica and juniper berries to infuse the rice with Sami flavors. The coconut leaves traditionally used to wrap the rice are replaced with birch bark, which imparts a subtle earthy aroma to the dish. We alse have the original recipe for Xôi lá dứa, so you can check it out.

• 2 cups (400g) short-grain rice 2 cups (400g) short-grain rice
• 2 cups (470ml) reindeer milk 2 cups (470ml) reindeer milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (120ml) coconut cream 1/2 cup (120ml) coconut cream
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons dried angelica 2 tablespoons dried angelica
• 1 tablespoon crushed juniper berries 1 tablespoon crushed juniper berries
• Birch bark, for wrapping Birch bark, for wrapping

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 65g, 10g
• Protein: 6g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the rice thoroughly and drain.
2. 2.
   In a large pot, combine the rice, reindeer milk, water, coconut cream, sugar, and salt.
3. 3.
   Place the pot over medium heat and bring to a gentle simmer.
4. 4.
   Stir in the dried angelica and crushed juniper berries.
5. 5.
   Reduce the heat to low, cover the pot, and let the rice cook for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
6. 6.
   While the rice is cooking, prepare the birch bark by cutting it into rectangular pieces large enough to wrap the rice.
7. 7.
   Once the rice is cooked, remove it from the heat and let it rest for 5 minutes.
8. 8.
   Uncover the pot and fluff the rice with a fork.
9. 9.
   Take a piece of birch bark and place a portion of the rice in the center.
10. 10.
    Fold the birch bark to enclose the rice, creating a neat package.
11. 11.
    Repeat with the remaining rice and birch bark.
12. 12.
    Serve the Coconut Leaf Sticky Rice warm, unwrapping the birch bark before enjoying.

Treat your ingredients with care...

• Reindeer milk — If reindeer milk is not available, you can substitute it with regular cow's milk or coconut milk for a different flavor profile.
• Dried angelica — Angelica has a unique flavor similar to juniper berries. If you cannot find dried angelica, you can substitute it with dried mint leaves or omit it altogether.
• Crushed juniper berries — Juniper berries add a distinct aroma and flavor to the dish. If you cannot find crushed juniper berries, you can use whole juniper berries and crush them using a mortar and pestle or a spice grinder.

Tips & Tricks

• To enhance the flavors, you can toast the dried angelica and crushed juniper berries in a dry pan before adding them to the rice.
• For added texture, you can sprinkle toasted reindeer meat or crushed reindeer jerky on top of the rice before serving.
• If you prefer a sweeter version, you can increase the amount of sugar or drizzle the rice with a bit of honey before wrapping it in birch bark.
• Serve the Coconut Leaf Sticky Rice with a side of lingonberry jam or cloudberry sauce for a traditional Sami accompaniment.
• Leftover rice can be refrigerated and reheated in a steamer or microwave. Add a splash of reindeer milk to moisten the rice before reheating.

Serving advice

Serve the Coconut Leaf Sticky Rice warm as a main dish or a dessert. Unwrap the birch bark before enjoying the fragrant and creamy rice. Garnish with fresh herbs or edible flowers for an elegant presentation.

Presentation advice

To create an eye-catching presentation, arrange the unwrapped Coconut Leaf Sticky Rice on a bed of reindeer moss or fresh green leaves. Sprinkle some crushed juniper berries on top for a pop of color. Serve the dish on traditional Sami tableware for an authentic touch.