Coconut Rice with Rhubarb and Strawberries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 0.5 liter ½ milk
- 1 can coconut milk, sweetened, 400 ml
- 150 g rice puddin
- 300 g rhubarb
- 250 g strawberries
- 1 tablespoon lime juice or lemon juice
- 2 tablespoon sugar
- 2 tablespoons chips (coconut), or 1 tablespoon desiccated coconut
- Melissa, to decorate
Print Recipe
Pin Recipe Instructions
- Bring the milk and coconut milk to the boil. Stir in rice. Cover and simmer over low heat for about 30 minutes.
- In the meantime, clean and wash the rhubarb and cut into pieces. Bring to the boil with 3-5 tablespoon water, cover and simmer for approx. 5 minutes.
- Wash and clean the strawberries. Finely dice and stir into the rhubarb. Season to taste with lime juice and sugar.
- Let the coconut rice and rhubarb compote cool down a little.
- Toast the coconut chips in a non-stick pan.
- Layer the rice and rhubarb compote alternately in tall glasses. Sprinkle with coconut chips and decorate with lemon balm.
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