A delicious dessert with fruit in syrup.
Ingredients
- 100 g (1 packet) white rice
- 1 and 1/3 cups water
- 2 tablespoons sugar
- about 1/2 cup coconut milk
- 1/2 vanilla bean (or 1 teaspoon vanilla sugar)
- 4 nectarines (or peaches, 6 apricots, 2 apples, or 2 pears) or canned fruits like peaches
- 1.5 tablespoons butter
- 3 tablespoons liquid honey
Preparation
Rinse the rice under cold water using a sieve. Transfer to a saucepan, add water, and bring to a boil. Cook uncovered for about 5-7 minutes until the rice absorbs most of the liquid.
Cut the vanilla bean lengthwise and scrape out the seeds using a teaspoon. Add coconut milk, sugar, vanilla bean (with seeds) to the rice. If using vanilla sugar, skip adding regular sugar or adjust to taste.
Bring to a boil again, cover, and simmer over low heat, stirring occasionally, for about 7-10 minutes until the rice is completely tender and coated with thick coconut milk. If needed, add about 1/4 – 1/3 cup more coconut milk at the end, stir, heat through, and remove from heat.
In a frying pan, melt butter, add honey, and mix well. Add the fruit quartered. Cook over low heat for about 3 minutes, browning the fruits on all sides. Once the sauce thickens slightly and the fruits are tender, remove from heat.
Serve the coconut rice pudding in small bowls, plates, or glasses topped with the caramelized fruits. Enjoy your delicious dessert!
