Recette de Riz au Lait de Coco à la Vanille et Coulis de Framboises

Prepare the raspberry coulis by combining 450g of frozen raspberries, 80ml of water, and 100g of sugar in a saucepan. Cook until the mixture thickens, then strain to remove seeds if desired.

For the coconut rice pudding, rinse 105g of round rice and combine it with 420ml of coconut milk, 200ml of coconut cream, and 100ml of whole milk in a pot. Cook over medium heat, stirring frequently until the rice is tender and the mixture is creamy.

Add 80g of sugar and the seeds from 1 vanilla bean to the rice mixture, stirring until the sugar dissolves and the pudding is well combined.

Once cooked, remove from heat and let it cool slightly before serving.

Equipment Needed

Spice Level:

Dietary

Allergens