Coconut milk rice with yellow mint compote

Ingredients

Directions

1. 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. 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. 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. 4

   Remove from the stove and let it cool down.

5. 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. 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.