Coconut milk rice with orange filets

Name: Coconut milk rice with orange filets
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp - 1⁄2 l Milk; 7-10 Tbsp - 100 g rice pudding; 7-10 Tbsp - 1 tablespoon of sugar; 7-10 Tbsp - 1 sachet vanilla sugar; 7-10 Tbsp - Salt; 7-10 Tbsp - 5 tablespoons grated coconut; 7-10 Tbsp - 1 organic orange; 7-10 Tbsp - 150 g cream yoghurt

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp - 1⁄2 l Milk
7-10 Tbsp - 100 g rice pudding
7-10 Tbsp - 1 tablespoon of sugar
7-10 Tbsp - 1 sachet vanilla sugar
7-10 Tbsp - Salt
7-10 Tbsp - 5 tablespoons grated coconut
7-10 Tbsp - 1 organic orange
7-10 Tbsp - 150 g cream yoghurt

Directions

1
Boil up the milk. Add rice, sugar, vanilla sugar, 1 pinch of salt and 4 tablespoons of grated coconut. Cover the rice and let it swell at low heat for about 35 minutes, stirring frequently. Let the finished rice pudding cool down.
2
Wash orange hot and rub dry. Remove a few strips from the peel with a zest ripper for decoration. Or peel a piece of peel thinly and cut into fine strips. Peel the orange so that the white skin is completely removed.
3
Cut out fillets with a knife between the dividing skins.
4
Roast 1 tablespoon grated coconut in a pan without fat until golden brown, remove.
5
Fold yoghurt under the rice pudding. Serve the rice with orange filets. Decorate with orange peel and coconut flakes.