A dessert that reminds me of the rice with milk from my childhood, creamy, versatile, sweet and sour. I’ve been off white rice ever since I started using wild rice or red rice, and those quite rarely, as side dishes, so when I discovered some white rice in a jar in the pantry I initially wanted to throw it away. I also had a small can of coconut cream that I didn’t quite know what to do with. When I also found the pineapple can on a shelf, the wheels of my creativity started to spin.
Ingredients:
- A glass of white rice
- 2 glasses of water
- A can of coconut cream
- A spoonful of sugar
- A small can of fruit in compote, I had pineapple
- 2 tablespoons of lemon juice
- Half a teaspoon of cinnamon
- Other spices, optional, I put a pinch of nutmeg and a few drops of vanilla essence
Method of preparation
The first time we deal with the coconut cream. Before opening it, keep it in the fridge for a few hours, then pour it into a bowl and mix it with the mixer, like whipped cream. It tastes good without any other additions, but it may seem bland to a person who is not used to it, so we put a spoonful of sugar. When it becomes like a thick cream, we stop and put it in the refrigerator. We measure the rice, wash it and put it in a tall saucepan along with the 2 glasses of water measured with the same glass we measured the rice with. When the water starts to boil, turn the heat to low and put the lid on. We let it boil for 10 minutes, without looking into the pan and without stirring it. After 10 minutes, turn off the heat and leave for another 20 minutes, still without stirring. In the meantime, squeeze the lemon, open the fruit can, drain the juice well and cut them into small pieces. We remove the lid from the rice, and it should be well cooked, with the whole grain and have absorbed all the water. Now we can stir it up a bit to help cool it down. We put all the ingredients, apart from the coconut cream, and homogenize. At the end we incorporate the coconut cream. I get between 4 and 6 portions, it depends on how big we want the portion to be. It’s good both warm and cold, I prefer it warm, it’s creamier and seems sweeter that way.