Coconut Rice Pudding with Hot Oranges

Summary

Prep Time	15 mins
Cook Time	30 mins
Total Time	45 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

For the compote:

For decoration:

Desiccated coconut
possibly lemon balm

Instructions

Bring the rice pudding with coconut milk, milk, sugar and desiccated coconut to the boil and simmer over a low heat for 30 minutes. Stir occasionally to prevent the rice pudding from sticking.
For the compote, fillet oranges and grapefruit while collecting the juice. Roughly chop the fillets and bring to the boil together with the juice, the peeled piece of ginger and brown sugar. Then take the ginger out again. Then season to taste and refine with lime juice.
As a main course, fill the lukewarm rice pudding into plates, pour the hot orange compote over it and decorate with lemon balm leaves and desiccated coconut.
For dessert, only prepare half the amount per serving. Fill the rice pudding into bowls and let them cool in the refrigerator. Just before serving, pour the orange compote while it is still hot or warmed up and decorate.

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