Coconut rice with rhubarb & strawberries

Name: Coconut rice with rhubarb & strawberries
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1/2 l Milk; 1 can(s) (400 ml) sweetened coconut milk; 150 g Rice Pudding; 300 g Rhubarb; 250 g Strawberries; 1-2 TABLESPOONS Lime or lemon juice; 2-3 TABLESPOONS Sugar; 2 TABLESPOONS coconut chips or 1 tablespoon grated coconut; 7-10 Tbsp Melissa

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1/2 l Milk
1 can(s) (400 ml) sweetened coconut milk
150 g Rice Pudding
300 g Rhubarb
250 g Strawberries
1-2 TABLESPOONS Lime or lemon juice
2-3 TABLESPOONS Sugar
2 TABLESPOONS coconut chips or 1 tablespoon grated coconut
7-10 Tbsp Melissa

Directions

1
Bring milk and coconut milk to the boil. Stir in rice. Simmer covered at low heat for about 30 minutes
2
In the meantime, clean, wash and cut the rhubarb into pieces. Bring to the boil with 3-5 tablespoons of water, cover and simmer for about 5 minutes
3
Wash and clean the strawberries. Dice finely and stir into the rhubarb. Season with lime juice and sugar. Let the coconut rice and rhubarb compote cool slightly
4
Roast coconut chips in a coated pan without fat. Layer rice and rhubarb compote alternately in high glasses. Sprinkle with coconut chips and decorate with melissa