Coconut-cranberry Milk Rice Mixture in Glass
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g rice puddin
- 50 g cranberries, dried
- 40 g suar, brown
- 50 g desiccated coconut
Print Recipe
Pin Recipe Instructions
- Layer the ingredients in a 0.4 liter glass. To do this, pour half of the rice pudding into the glass and gently shake it. Then layer the sugar, the cranberries, the coconut flakes and the remaining rice pudding one after the other in the glass. Shake each ingredient a little hard after pouring it in to create nice layers.
- Decorate the glass however you like.
- Don`t forget a small tag with the rest of the preparation of the rice pudding.
- Ingredients:
- 1 milk rice mixture in a glass
- 1 liter of milk or, for vegan rice pudding, a can of coconut milk made up to 1 liter of water
- Put the liquid in a saucepan and bring to the boil. Add the milk rice mixture and cook over low heat for 25 minutes, stirring every now and then to avoid burning. Then remove the rice pudding from the stove and let it soak for 5 minutes.
- Enjoy the rice pudding hot or cold to taste. The mixture is sufficient for 2 people as a main course or for 4 servings as a dessert.
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