in Dessert Recipes

Coconut rice with blueberries à la Gabi

updated

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Ingredients for 4 servings:

  • 500 ml milk (3.5% fat content)
  • 100 ml cooking cream (15% fat content)
  • 1 vanilla pod(s), including the pulp
  • 1 pinch of salt
  • 150 g rice pudding
  • 2 tbsp lime juice, freshly squeezed
  • 2 tsp elderflower syrup
  • possibly sugar
  • 50 g desiccated coconut, roasted in a non-stick pan without fat
  • 150 g blueberries, fresh
  • some lime zest
  • some mint leaves (orange mint)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Bring the milk to a boil with the cream, vanilla seeds, and salt. Add the rice and simmer over low heat for about 20 minutes, stirring frequently. Season to taste with lime juice, elderflower syrup, and sugar, if desired. Ladle into cereal bowls, sprinkle with desiccated coconut, and serve garnished with blueberries, lime zest, and mint. Tip: You can also top with some plum compote.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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