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Quick Coconut Milk Rice

  • 50 min
    • Preparation 5 min
    • Cooking 45 min

Ingredients

2 People
  • For the rice pudding:
  • 150 g Short grain rice
  • Some butter or vegetable oil
  • 1 Coconut milk (400 ml)
  • 200 ml Water
  • 1 pkg. Vanilla sugar
  • 1 Salt
  • For the topping:
  • 3 tbsp. Hazelnuts
  • 2 tbsp. Maple syrup
  • 0.5 tsp. Ground cinnamon

Preparation

Step 1
For the rice pudding: Heat some oil or butter in a pan. Then add the rice pudding and sauté for about 2 minutes.
For the rice pudding:
g Short grain rice
Some butter or vegetable oil
Step 2
Add coconut milk and water, 1 packet of vanilla sugar and a pinch of salt to the pan and bring to the boil over low to medium heat. Stir constantly as rice pudding quickly sticks to the bottom of the pan.
Coconut milk (400 ml)
ml Water
pkg. Vanilla sugar
Salt
Step 3
Reduce the heat and let the rice pudding cook with the lid closed over low heat for about 15 minutes.
Step 4
After 15 minutes, stir vigorously once, put the lid back on and simmer for another 15 minutes. At the end of the cooking time, stir again, divide the rice pudding between two bowls or jars.
Step 5
For the toppings: Chop roughly the hazelnuts. Garnish the two bowls or jars with nuts, maple syrup and cinnamon.
For the topping:
tbsp. Hazelnuts
tbsp. Maple syrup
tsp. Ground cinnamon

You might want to complete with

Cutlery Set Merit, Cromargan protect®, 66-piece
Cutlery Set Merit, Cromargan protect®, 66-piece
€649.00 MSRP €999.00
Incl. 19% VAT | excl. shipping cost