Summary

Ingredients

• 800 ml coconut milk
• 1 lime (s)
• 1 cinnamon stick (s)
• 130 g rice puddin
• 50 g syrup, (rice)
• 200 ml soy cream (soy cream cuisine), 40%
• 1 pack cream stabilizer
• 150 g blueberries, frozen food

Print Recipe Pin Recipe

Instructions

1. Heat the coconut milk in a saucepan. Wash the lime and peel the peel thinly. Add the cinnamon stick and the lime zest to the coconut milk and bring to the boil.
2. Add the rice and simmer over low heat for about 30 minutes, stirring occasionally. Remove the rice from the stove, stir in the rice syrup and let cool in an open pot for about 10 minutes.
3. Whip the cream with the cream stiffener until stiff and fold into the rice. Stir the berries into the rice pudding and divide the dessert into bowls.