Coconut milk rice with yellow mint compote

Name: Coconut milk rice with yellow mint compote
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 ml Milk; 1 tin(s) (400 g) Coconut milk; 1 pinch Salt; 250 g Rice Pudding; 2 packages Vanillin sugar; 3 TABLESPOONS Sugar; 250 g Apricots; 2 Nectarines (approx. 110 g each); 250 ml Apricot nectar; 1 package Sauce powder "Vanilla flavor; 1 TABLESPOON Coconut chips; 5 Stem(s) Mint

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 ml Milk
1 tin(s) (400 g) Coconut milk
1 pinch Salt
250 g Rice Pudding
2 packages Vanillin sugar
3 TABLESPOONS Sugar
250 g Apricots
2 Nectarines (approx. 110 g each)
250 ml Apricot nectar
1 package Sauce powder "Vanilla flavor
1 TABLESPOON Coconut chips
5 Stem(s) Mint

Directions

1
Bring milk, coconut milk and salt to the boil in a pot. Stir in rice, bring to the boil and simmer over a low to medium heat for 30-35 minutes. Stir several times. Then add 1 packet of vanilla sugar and 1 tablespoon of sugar.
2
Meanwhile wash the apricots, quarter them and remove the stone. Wash and halve the nectarines, remove the stone and cut into slices. Put apricot nectar, 200 ml water and 1 packet of vanillin sugar in a pot, bring to the boil.
3
Add prepared fruit, bring to the boil and simmer for 1-2 minutes. Stir 50 ml water, 2 tablespoons sugar and sauce powder until smooth. Stir the sauce powder into the boiling fruit, bring to the boil and simmer gently while stirring for about 1 minute.
4
Remove from the stove and let it cool down.
5
Meanwhile, roast the coconut chips in a pan without fat at low heat while turning and take them out. Wash mint, shake dry, pluck leaves from the stalks and cut finely. Stir the mint into the compote.
6
Arrange rice pudding with some compote in small bowls. Sprinkle with some coconut chips. Add the rest of the compote and the remaining chips.