Rice pudding with fruits

Name: Rice pudding with fruits
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 l Milk; 1 can(s) (400 ml) unsweetened coconut milk; 7-10 Tbsp grated lemon peel; 1 pinch Salt; 180 g Sugar; 250 g Rice Pudding; 250 g Raspberries; 50 ml Cherry nectar; 7-10 Tbsp coconut chips, raspberries and lemon balm

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/2 l Milk
1 can(s) (400 ml) unsweetened coconut milk
7-10 Tbsp grated lemon peel
1 pinch Salt
180 g Sugar
250 g Rice Pudding
250 g Raspberries
50 ml Cherry nectar
7-10 Tbsp coconut chips, raspberries and lemon balm

Directions

1
Bring milk, coconut milk, lemon peel, salt and 100 g sugar to the boil. Add rice and cook for about 5 minutes. Leave to swell for 20 minutes and cook for about 15 minutes in the after-heat. In the meantime, clean the raspberries. Heat up raspberries, cherry nectar and remaining sugar in a pot. Let simmer for about 5 minutes.
2
Puree with a blender and pass through a sieve. Rinse the moulds (approx. 200 ml content) with cold water, fill in the finished rice pudding and smooth it down. Leave to cool in the refrigerator for about 30 minutes. Turn the ramekins out onto dessert plates. Serve rice pudding with raspberry sauce. Decorate as you like with coconut chips, raspberries and mint
3
Preparation time approx. 50 minutes (without waiting time)