Coconut milk rice

Name: Coconut milk rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (300 g) frozen raspberries; 1 can(s) (400 ml) Coconut milk; 400 ml Milk; 4 TABLESPOONS Sugar; 1 piece(s) untreated lemon peel; 125 g Rice Pudding; 2 TABLESPOONS Coconut flake; 1 package Vanillin sugar; 2 discs Pineapple (canned)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (300 g) frozen raspberries
1 can(s) (400 ml) Coconut milk
400 ml Milk
4 TABLESPOONS Sugar
1 piece(s) untreated lemon peel
125 g Rice Pudding
2 TABLESPOONS Coconut flake
1 package Vanillin sugar
2 discs Pineapple (canned)

Directions

1
Defrost the raspberries. Bring coconut milk, milk, sugar and lemon peel to the boil while stirring. Sprinkle in rice and let it swell at low heat for about 30 minutes. Remove lemon peel, let rice cool down completely. Roast grated coconut in a pan without fat until golden brown.
2
Puree raspberries for the sauce. Stir in vanillin sugar. Cut pineapple into small cubes and add to raspberry puree. Shape the rice into cams with two tablespoons and arrange on plates with the sauce. Sprinkle with coconut flakes