A steamed rice dessert made with Hibiscus sabdariffa calyxes (roselles), Carolina Gold rice, and other ingredients - sweetened with honey.
Place all ingredients in small saucepan with LID ON over medium-low heat for 25 minutes. (If using an induction burner, set to 210°F / 99°C.)
Remove from heat and let mixture return to room temperature for about 30 minutes. Strain and set aside tea for next step.
Optional: Turn strained tea ingredients into powder to use for garnish, and/or use some of the Hibiscus roselles to make candied roselles. Details in article.
Rinse rice in bowl four times, dumping water after each rinse. (Use rinse water for indoor plants.) Strain rice after fourth rinsing.
Combine strained rice plus hibiscus spiced tea in quart jar. Place in fridge for 8-12 hours, stirring at least once at halfway point.
Strain out rice and set roselle tea aside.
See rice steaming notes, instructions, and additional resources in article. We steamed our Carolina Gold rice for about 25 minutes, then let it sit for 5 minutes before removing from the steamer.
At same time as rice is steaming, make your coconut milk-roselle sauce. Put all ingredients in saucepan over medium heat and slowly bring it to a boil, stirring occasionally. Once boiling, turn heat down to low and let simmer for another 20 minutes. Strain out hibiscus roselles for a smoother, more uniform-colored sauce.
Optional: Strain hibiscus roselles and blend with 1/2 cup of the finished, base coconut hibiscus sauce to make a second darker, tangier sauce to drizzle over rice when plating.
Serve warm. See plating notes in article.
Hibiscus coconut rice dessert made with Carolina Gold rice https://www.tyrantfarms.com/hibiscus-coconut-rice-dessert-made-with-carolina-gold-rice/