This is a savoury meal made with the deliciously sticky purple jasmine rice. This rice also makes a wicked rice pudding!

Ingredients:

• small eggplant
• handful of organic cashews per person, chopped coarsely
• 2 kaffir lime leaves, finely chopped
• 2 inches of finely chopped lemongrass (from the white base of the lemongrass)
• some finely chopped chilli to taste
• 2 handfuls of purple jasmine rice
• half a can of organic coconut milk
• corn chopped in circles or sweet potato chopped chunky
• 2 tablespoons of dark mis
• few chopped shallots

Directions:

1. Cook the rice as per your normal method. Steam the vegies above it
2. Just before the rice is ready, add the coconut milk. Stir it for a few minutes. It needn't absorb all the milk as it will make a nice sauce.
3. Slice the eggplant, grill it until it browns, then shallow fry it with the cashews. Set aside.
4. Lightly fry the chilli, lemongrass and kaffir lime leaves. Add them to the rice.
5. Mix the miso with some hot water and mash it up with a fork.
6. Mix in the vegies and miso into the rice.
7. Add the eggplant and cashews on top.
8. Garnish with shallots.

Serves Two

The purple jasmine rice that we sell at the Co-op is certified Fairtrade. This means the farmers get a good price for their crop, which allows them to have some spare money for their community. Child labour is not permitted under the Fairtrade certification. Fairtrade guarantees a better deal for third world producers.