Coconut Rice Pudding with Apricots

0
Average: 0 (0 votes)
(0 votes)
Coconut Rice Pudding with Apricots
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
349
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories349 kcal(17 %)
Protein6.6 g(7 %)
Fat20.3 g(18 %)
Carbohydrates34 g(23 %)

Ingredients

for
6
Ingredients
60 grams Arborio rice
400 milliliters unsweetened Coconut milk (9% fat)
100 milliliters
1 Cinnamon stick
1 piece fresh Lemon peel
4 clear Gelatin sheet
200 grams Whipped cream
1 packet Vanilla sugar
750 grams Apricot
2 tablespoons Almond slivers
2 tablespoons sugar
juice of lemons
1 tablespoon Cultured butter
Lemon balm (for garnish)
How healthy are the main ingredients?
ApricotWhipped creamsugarlemon

Preparation steps

1.

In a saucepan, place the rice, coconut milk, milk, cinnamon and lemon zest and slowly bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally.

2.

Soak the gelatin in cold water. Remove cinnamon stick and lemon peel from the rice pudding. Allow to cool slightly. Squeeze out the gelatin and dissolve in the rice pudding. Chill rice pudding until set. Whip the cream with vanilla sugar and fold into the rice pudding.

3.

Fill 6 chilled molds with the rice pudding. Chill in the refrigerator for 6 hours (or overnight). Rinse the apricots, cut in half, remove the pits and slice into wedges. Toast almonds in a dry frying pan until golden brown. Place almonds on a plate and set aside.

4.

In a pan, caramelize the sugar. Add the lemon juice and stir in butter. Add apricots and toss to coat. Loosen the rice puddings from the molds using a kitchen knife and turn out onto plates. Top the rice puddings with apricots and sprinkle with almonds. Garnish with lemon.