Creamy coconut rice pudding with poached strawberries and red grapes
( SERVES 4 )
The addition of yoghurt to this rice pudding takes away a bit of that sweetness and makes it a little more tart.
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|1 cup||Grapes, red|
|1 cup||Apple cider|
|1 cup||Short grain rice|
|1 tin||Coconut cream, (400ml)|
|3 tbsp||Brown sugar|
|1||Vanilla pod, seeds scraped out|
|1 cup||Plain unsweetened yoghurt|
- Place the strawberries, grapes, cinnamon quill, cider and 1 tbsp brown sugar in a small saucepan.
- Bring to the boil, simmer for 3 minutes, then remove from heat. Set aside until serving.
- In a large saucepan, put the rice, coconut cream, 1 tbsp brown sugar, vanilla and salt.
- Cook over a low heat, stirring often, until the mix is thick and creamy.
- Add a little extra milk if necessary. When the rice is tender, add 3 tbsp of plain unsweetened yoghurt and stir.
- Remove the vanilla pod and put the mix into an enamel dish or baking tray.
- Sprinkle over the remainder of the brown sugar and put under a hot grill until the top starts to caramelise.
- Serve with the poached fruit and extra plain yoghurt if desired.