Coconut milk rice with orange filet

Name: Coconut milk rice with orange filet
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 ml Milk; 100 g Rice Pudding; 7-10 Tbsp Salt; 2-3 TABLESPOONS Sugar; 5 TABLESPOONS Coconut flake; 1 package Vanillin sugar; 1 untreated orange; 150 g Whipped cream

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 ml Milk
100 g Rice Pudding
7-10 Tbsp Salt
2-3 TABLESPOONS Sugar
5 TABLESPOONS Coconut flake
1 package Vanillin sugar
1 untreated orange
150 g Whipped cream

Directions

1
Boil up the milk. Add rice, 1 pinch of salt, sugar, 4 tablespoons of grated coconut and vanillin sugar. Leave to swell over a low heat, stirring occasionally, for about 30 minutes. Meanwhile, wash the orange and dab dry. Use a zest ripper to remove zests for decoration. Peel the orange so that the white skin is completely removed.
2
Remove the fillets with a sharp knife between the parting skins. Roast the remaining grated coconut in a pan without fat until golden brown, remove. Let rice pudding cool lukewarm. Whip cream until stiff and fold into the rice pudding. Serve the rice pudding with orange filets. Decorate with orange zests and grated coconut
3
1 hour waiting time