This dessert recipe has lovely interesting flavours – Coconut Rice Pudding Parfait with sweet strawberries, lemon juice for some tang, and mint.

1 1/2 cup water
pinch of salt
1/2 cup long grain rice
1 cup whole milk
1 can coconut milk
4 tbsp packed brown sugar
4 tbsp granulated sugar
7 fresh mint leaves
100 gr strawberries, finely chopped
1 tbsp lemon juice

How to
1. Cook the rice with water and salt to al dente

2. Stir the whole milk, coconut milk, brown sugar and granulated sugar into the rice, bring the mixture just to a boil over medium heat. Reduce the heat and cook at a bare simmer, stirring frequently at first and constantly toward the end, until the mixture is thick and creamy and the rice is very soft (+/- 30 mins). Transfer to a bowl and let it cool to room temperature, stirring frequently to keep the skin from forming.

3. Refrigerate the rice pudding, tightly covered, for at least 4 hours.

4. To serve, cut some of the mint leaves into fine shreds. Stir together the strawberry, shredded mint and lemon juice in a medium bowl. Spoon a layer of 2/3 batch of rice pudding into each of 4 short glasses, add 2 tbsp of strawberry mix, top with the rest of pudding batch, add another 2 tbsp of strawberry mix. Garnish each serving with a whole mint leaf.

Recipe provided by Simplicious Food Blog.

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