Fruit salad with coconut rice pudding
By 
With this recipe, you have the best of both worlds: the freshness of a fruit salad and the creamy of a rice pudding. It takes a bit of time to make but it's worth it! You can serve the rice pudding cold or hot, and eat it for breakfast, or as a snack or dessert. Instead of the coconut milk, you can, of course, choose different plant milk, and there is also plenty to vary with the spices; for example, add gingerbread spices instead of the cinnamon, or use some anise for a completely different aroma! You can also easily replace the raisins with other dried fruit, such as cranberries orbits of dates. Taste as you go and make up your favorite pudding!
| Cook Time | 45-60 minutes |
| Servings |
people
|
Ingredients
- 1/2 litre coconut rice pudding
- 1/2 galia melon
- 2 oranges
- 2 kiwi's
- 400 ml coconut milk or another plant milk
- 100 ml water
- 120 g brown rice or basmati raice
- pinch salt
- 100 g raisins
- 4 tbsp sugar or agave syrup
- 1/2 tbsp vanilla extract
- pinch cinnamon
Ingredients
|
|
Instructions
- Pour the coconut milk and the water into a large pan and bring to the boil. Add the rice and simmer for 40 minutes (or until your rice is almost cooked). Stir regularly.
- Add the raisins, sugar, vanilla, and cinnamon. Bring to the boil again and let it cook for another 5 minutes until the raisins are soft.
- Cut the skin of the melon and slice the melon into cubes. Peel the oranges and kiwis and cut into slices.
- Scoop the rice porridge into bowls and divide the fruit between them.
