Coconut rice pudding with hot oranges

Ingredients for 1 servings:

• 100 g rice pudding
• 300 ml coconut milk
• 200 ml milk, more if needed
• 1 tbsp sugar
• 3 tbsp desiccated coconut
• possibly vanilla sugar
• 4 oranges
• 1 grapefruit(s)
• 1 piece(s) ginger
• 3 tbsp sugar, brown
• e.g. lime juice or lemon juice
• Desiccated coconut
• possibly lemon balm

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Bring the rice pudding to a boil with the coconut milk, milk, sugar, and desiccated coconut, then simmer over low heat for 30 minutes. Stir occasionally to prevent the rice pudding from sticking. For the compote, fillet the oranges and grapefruit, reserving the juice. Roughly tear the fillets into pieces and bring to a boil in a saucepan along with the juice, the peeled piece of ginger, and the brown sugar. Then remove the ginger. Season to taste and finish with lime juice. As a main course, ladle the lukewarm rice pudding into bowls, pour over the hot orange compote, and garnish with lemon balm leaves and desiccated coconut, if desired. For dessert, only prepare half the amount per serving. Ladle the rice pudding into bowls and chill in the refrigerator. Just before serving, pour over the hot or warmed orange compote and garnish.