Summary

Ingredients

• 100 g rice puddin
• 300 ml coconut milk
• 200 ml milk, more if necessary
• 1 tablespoon sugar
• 3 tablespoon desiccated coconut
• possibly vanilla sugar

For the compote:

• 4 orange (s)
• 1 grapefruit (s)
• 1 piece (s) ginger
• 3 tablespoon sugar, brown
• Lime juice, or lemon juice

For decoration:

• Desiccated coconut
• possibly lemon balm

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.