Coconut milk rice with dried fruits

Ingredients for 4 servings:

• 150 g dried fruit of your choice – preferably one variety
• 150 g rice, does not have to be rice pudding
• 80 g almonds, roasted
• 400 ml coconut milk, creamy
• 600 ml water
• 300 ml orange juice
• Cinnamon
• 2 oranges
• e.g. orange blossom water, 1-2 tbsp, or rose water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

optionally with rose water or orange blossom water, rich dessert or winter breakfast, sweet office meal

Chop the dried fruit into small pieces, chop the almonds, and roast them. Using just one type of dried fruit will bring out the fruit’s flavor more. You can also use a mixture. Bring coconut milk, half to two-thirds of the water, and the orange juice to a boil in a tall pot. Slowly add the rice. Cook the rice for 30-40 minutes, stirring occasionally. Add a little water now and then and regulate the heat. After 10 minutes, stir in the dried fruit and almonds. Continue cooking, stirring occasionally. The rice doesn’t need any additional sweetener. The dried fruit provides the sweetness. The almonds add a bit of bite. Once the rice is cooked and nice and creamy, let it cool slightly, then stir in the orange blossom water/rose water or cinnamon. Spices like vanilla or tonka bean also go very well. Peel the oranges and cut them into segments, then place them in the serving bowls before serving. If you use very swellable rice, the recipe is also enough for 6 servings.