Coconut milk rice with marinated strawberries

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 1 Organic lemon
  • 500 g Strawberries
  • 4 TABLESPOONS Sugar
  • 2 cans (400 ml each) Coconut milk
  • 1 pinch Salt
  • 250 g Rice Pudding
  • 50 g Coconut chips

Directions

  1. 1

    Wash lemon hot, rub dry, grate peel. Cut the fruit in half and squeeze juice from one half. Wash, clean and chop the strawberries. Mix with 2 tbsp. sugar, lemon peel and lemon juice. Cover and put aside.

  2. 2

    Boil coconut milk, 200 ml water and salt in a pot. Add rice and 2 tablespoons of sugar, bring to the boil again briefly and cook rice over low heat for about 25 minutes, stirring several times. Turn off the heat and let the rice swell on the plate for another 15 minutes.

  3. 3

    Meanwhile roast the coconut chips in a pan while turning. Arrange rice and strawberries, sprinkle with coconut.

Nutrition Facts

KCAL
680 kcal
CARBS
76 g
FATS
37 g
PROTEINS
9 g