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Bringhe (Glutinous Rice with Coconut Milk)


3 tbsp. Chorizo de bilbao fat
4 cloves Garlic, minced
2 medium Onions, sliced
2 lbs. Chicken, cut into serving pieces
2 pcs. Chorizo de bilbao, sliced
1 tsp. Ground Pepper
4 tbsp. Fish sauce (patis)
3 tbsp. Ground turmeric (dissolve in 1 cup cold water)
4 cups Fresh coconut milk or (canned) 2 cans
2 cups Glutinous rice, washed
2 1/4 cups Rice, washed
2 Bay leaves, tear into rough pieces
2 long strips Banana leaves
2 medium Red pepper, seeded, cut into strips
2 Hard-cooked eggs, cut into wedges


Heat a wok or large skillet in a high to medium temperature and sauté garlic and onions in fat.

Add chicken pieces and chorizo and season with fish sauce then simmer for 5 minutes.

Add turmeric liquid and coconut milk and simmer for 5 minutes more, then blend in washed rices.

Stir occasionally to prevent burning at bottom, add bay leaves and cook 2 minutes more.

Transfer 1/2 of mixture to another skillet and cover both pans with banana leaves and continue cooking in the oven at 350 degrees F for at least 1 hour.

Then reduce the temperature to 200 degrees F for another 40 minutes.

Serve on a platter, garnished with egg wedges and red peppers (pimiento) strips.

Serve 6 people.



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Last modified: May 26, 2003