Title: Black-eyed peas and sweet rice in coconut milk (che dau t
 Categories: Vietnamese
      Yield: 1 Servings
 
      1 c  Canned; (or fresh) coconut
           -milk
    1/3 c  Raw glutinous or sweet rice
    1/2 c  Dried black-eyed peas
    1/4 ts Baking soda
    1/2 c  Sugar
      1 ts Vanilla extract
 
  The baking soda reduces the cooking time of the beans and tenderizes
  them at the same time, so keep an eye on the beans while they cook;
  they will be done in no time.
  
  Soak the glutinous rice and black-eyed peas separately in warm water
  for at least 2 hours. Drain.
  
  Cover the beans with 3 cups of water in a saucepan. Add the baking
  soda. Bring to a boil. Reduce the heat to moderate and simmer the
  beans for 10 minutes, or until just tender. Refresh with cold water
  and drain. Bring 2 cups of water to a boil in a saucepan. Add the
  glutinous rice and boil for 5 minutes. Stir in the sugar and vanilla.
  Add the cooked beans and simmer for 5 minutes longer. Set aside to
  cool slightly. Divide the bean-rice mixture among 4 dessert bowls.
  Drizzle about 1/4 cup of the coconut milk on top of each. Serve warm.
  
  Note: For a richer taste, float a tablespoon or two of unsweetened
  coconut cream on top of this sweet soup/dessert.
  
  Yield: 4 servings
  
  Recipe is from _The Foods of Vietnam_ by Nicole Routhier.