John Myers
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Indian Coconut / Rice Flammerie
The perfect indian coconut / rice flammerie recipe with a picture and simple step-by-step instructions.
for the topping
- 50 g Coconut flakes
- 150 ml Coconut milk
- 70 g Sugar
- 200 ml Water
- 4 piece Cardamom pods
- 4 piece Coconut oil
- 1 Heaped tablespoon Pistachios
- 1 Heaped tablespoon Raisins
- 1st trip for approx. 1-2 hours soak in water (longer if you like) – coconut flakes for at least 1 hour. Let it steep in the coconut milk
- Then drain the rice through a sieve and puree with the soaked coconut flakes to a thick paste (if necessary add a little more coconut milk)
- Put the mixture together with the water and sugar in a saucepan and cover and simmer gently for about 20 minutes – stir frequently so that nothing burns
- Finally, open the cardamom capsules and grind the contents finely in the mortar – now add the cardamom powder to the flammerie and mix well, it gives the dish that fantastic, special, Indian note !!!!!
For the topping
- Heat some coconut oil in a pan and roast the pistachios and raisins in it – if the flammerie is not eaten immediately, it can be portioned in sealable glasses – or served immediately! On top of that comes the topping with the roasted pistachios / raisins – you can enjoy this delicious flammerie both cold and warm
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