cherry-basil chutney to coconut-milk rice

Name: cherry-basil chutney to coconut-milk rice
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 l Milk; 1 pinch Salt; 250 g Rice Pudding; 100 ml Coconut milk; 100 g Sugar; 500 g Cherries; 1 Apples (e.g. Elstar); 75 g demerara sugar; 6 TABLESPOONS Lemon juice; 2 Eggs (size M); 100 g Coconut flake; 1/2 potty Basil; 100 g clarified butter

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 l Milk
1 pinch Salt
250 g Rice Pudding
100 ml Coconut milk
100 g Sugar
500 g Cherries
1 Apples (e.g. Elstar)
75 g demerara sugar
6 TABLESPOONS Lemon juice
2 Eggs (size M)
100 g Coconut flake
1/2 potty Basil
100 g clarified butter

Directions

1
Bring milk and salt to the boil. Stir in rice and let it swell at low heat for about 30 minutes. Stir in coconut milk and sugar. Let rice pudding cool down. Meanwhile wash, de-stem, halve and stone the cherries. Peel and quarter the apple and remove the core.
2
Cut the flesh into cubes. Caramelize brown sugar in a pot. Add cherries, apple pieces and lemon juice. Mix everything well, bring to the boil and let it boil down for about 30 minutes. Let the cherry chutney cool down. Form 16 small balls from the rice. Beat the eggs. Turn the rice balls first in egg, then in grated coconut and let them rest for a while. Wash the basil and put something aside for decoration. Pluck off remaining leaves and cut into fine strips. Stir into the chutney. Heat clarified butter in a pan.
3
Turn the rice balls first in egg, then in grated coconut and let them rest for a while. Wash the basil and put something aside for decoration. Pluck off remaining leaves and cut into fine strips. Stir into the chutney. Heat clarified butter in a pan. Fry the rice balls in it until golden brown. Serve the rice balls together with the cherry chutney. Decorate with the rest of basil