Coconut Rice Pudding

Coconut Rice Pudding

Details

YIELD: Plenty

Recipe from Coly’s former housemate Kathrin.

Ingredients

Rice

  • 2 stalks lemongrass
  • 500 ml coconut milk
  • 75 g sugar
  • 100 g short-grain rice (not basmati)

Crumble

  • 50 g nuts, such as cashews
  • 75 g flour
  • 2 teaspoons curry powder
  • 50 g butter
  • 25 g sugar

Fruit topping

  • Fruit (e.g. mango)
  • Lemongrass, to taste
  • Sugar, to taste
  • Spices such as cinnamon or cardamom, to taste

Preparation

Rice

  1. Bruise the lemongrass with the dull side of a knife, keeping the stalks intact.
  2. Bring the coconut milk, sugar, and lemongrass to a boil. Add the rice and cook uncovered over medium heat for about 20 minutes, stirring frequently. Let it cool slightly.
  3. Remove the lemongrass.

Crumble

  1. Preheat the oven to 400°F.
  2. Crush the nuts. Add flour, curry powder, and sugar.
  3. Mix in butter with your fingers, combining until the mixture has formed clumps.
  4. Spread on a baking sheet and bake until golden brown, about 10 minutes, stirring halfway through.

Fruit topping

  1. Chop the fruit into bite-size pieces. Simmer it with lemongrass, sugar, and spices until softened and saucy, then remove any lemongrass pieces.

Originally from Kathrin Stark