Green rice or com is one of my recent in Vietnam. Because I had always visited Hanoi in the month of February, I had never come across this dish before. My friend Lit took me on this moped to an old lady who was known for working with green rice, com on Lit.
Com or green rice is eaten pure in North Vietnam and is a true delicacy. It is only available around the hot month of August. When there is a fresh breeze and in the morning dew bangs over the rice fields, this rice can be harvested.A� The rice is not coloured and is not cooked. There are not- yet – mature grains of rice which are roasted over a low heat and are then flattened. The dish is traditionally served on a lotus leaf and has a slightly nutty taste. The little village of Vong is known for it is green rice. During the summer festival in August green rice is offered at the family alter. This dish is prepared with a great deal of care. To retain the fresh colour and the aroma, and to remove the skins, this rice has to be flattened several times according to an established pattern.
Step By Step !
- Cook the corncob al dente in water. Take the corn off the cob and chop it finely.
- Gook the finely chopped corn in 1 litre water and add sugar. As soon as the sugar has dissolved, turn the heat low.
- Mix 2 tablespoons of tapioca flour with about three tablespoons of cold water in a small bowl. White stirring, pour this mixture into the sweet corn. This makes it a thicker mass.
- Let It cool to some 70 A�c and add the young green rice. Stir it gently into the mass. If necessary, bring the mixture back to a temperature of 70 A�c until the rice is done al dente.
- Again bring 100 ml water to the boil, add coconut milk and condensed milk. Separately mix 1 tablespoon tapioca flour and 2 tablespoons of water.A� Add this to the mixture while stirring. Add a pinch of salt.
- In a serving bowl put two parts of the green rice and com mixture and one part of the coconut mixture.
- Serve warm or cold, with ice cubes if desired.