Pursuing natural health & thinking beyond the superficial. Deconstructing Culture.

Sun Rice – Sweet and Spicy Rice, a 2-n-1 meal


I happened upon this concoction some moons or suns ago when mother dearest made some rice pudding, on that occasion it unfortunately came out a bit dry/stuck as there had been too much rice and not enough milk in the pot. However with a bit of TLC and innovation it was made into something new, quirky and tasty! Mum named it Sun Rice.

I’ve made it a couple of times since and decided on the recipe I like, as follows:

200g White rice (basmati or short grain is fine)
400g of thick coconut milk
4oz Brown sugar (molasses, demerara or muscovado usually but Golden sugar will do too)
2 Red (non-chilli, bell style) peppers
1 tbs cayenne pepper
1 tbs paprika
2 tbs safflower oil

However to make it again this evening I had to improvise as we don’t have some of the ingredients. So today I used:

Brown short grain rice
Coconut milk
1 Red, 1 Yellow Pepper
1 small onion (for the heck of it lol)
Cocoa Butter Oil

Usually Grapeseed oil would be my second choice and coconut oil my third for this meal but cocoa butter is a good accompaniment for sweet/subtly sweet dishes too. Brown rice doesn’t get as soft or take in the sweetness as well as White imo unless a lot of sugar is used and cooked on very high heat or for a long time. Topping the dish off with rice bran could help, strange concept I know adding more of what’s already there but Brown rice ‘casing’ is quite hard and the inner bran could be what prevents it from soaking in the surrounding flavours as much?


This is pure cocoa butter – looks some rocks I just picked eh? Lol if only! I typically use this for homemade cosmetics e.g. body butter and scrubs or simply as an oil but it is edible too!

Anyway on to the cooking!

1) The first step is to make rice pudding so put the rice, coconut milk and sugar into a small pot on medium heat with the lid on for approx 15min, or just up until it starts to bubble.

2) Slice the peppers longways.

Optional – hard oils can either be heated (and/or spiced) separately and then added to the rest but depending on room temperature, how much time and attention you have, it can be easier to cook them along with the rest if they have a low enough melting point.


3) Place the rice and peppers in a wok and on high heat quickly stir fry everything for approx 5 min with the cayenne pepper, paprika and oil. In this short stir fry the oil will coat the rice and peppers in a kind of glaze and it tastes delicious.

All done!


Bon appetit! 😀

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