Coconut Rice Pudding with Apricots
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 349 kcal | (17 %) | ||
| Protein | 6.6 g | (7 %) | ||
| Fat | 20.3 g | (18 %) | ||
| Carbohydrates | 34 g | (23 %) |
Ingredients
- Ingredients
- 60 grams Arborio rice
- 400 milliliters unsweetened Coconut milk (9% fat)
- 100 milliliters
- 1 Cinnamon stick
- 1 pc fresh Lemon peel
- 4 clear Gelatin sheet
- 200 grams Whipped cream
- 1 packet Vanilla sugar
- 750 grams Apricot
- 2 Tbsps Almond slivers
- 2 Tbsps sugar
- juice of lemons
- 1 Tbsp Cultured butter
- Lemon balm (for garnish)
Preparation steps
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.
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.
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.
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.
