Coconut Rice with Blueberries À La Gabi
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml milk (3.5% fat content)
- 100 ml cooking cream (15% fat content)
- 1 vanilla pod, which the pulp
- 1 pinch (s) salt
- 150 g rice puddin
- 2 tablespoon lime juice, freshly squeezed
- 2 teaspoons elderflower syrup
- possibly sugar
- 50 g desiccated coconut, roasted fat-free in a coated pan
- 150 g blueberries, fresh
- some lime zest
- some mint leaves (orange mint)
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil with the cream, vanilla pulp and salt. Add the rice and let it swell over a low heat for approx. 20 minutes while stirring regularly. Season to taste with lime juice, elderflower syrup and possibly sugar. Fill into cereal bowls, sprinkle with desiccated coconut and garnish with blueberries, lime zest and mint.
- Tip: You can also add some plum compote on top.
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