Friday, December 7, 2012

Allergy free sweet coconut rice with lychees recipe

  • ¾ cup rice, preferably arborio
  • 1 cup goat’s milk
  • 1 cup water
  • 400ml coconut milk
  • ¼ cup caster sugar
  • ¼ cup shredded or desiccated coconut, lightly toasted
  • 3-4 lychees per bowl, peeled and piped
  • Honey, to serve

  • Put the rice in a saucepan and cover with cold water, bring to the boil and cook for 5 minutes, drain and then return the rice to the pan.
  • Add the goat’s milk, water, coconut milk and sugar.
  • Bring to the boil.
  • Reduce the heat and simmer gently, stirring frequently for 20-25 minutes until rice is tender and liquid absorbed.
  • Remove from the heat.
  • Stir through the toasted coconut.
  • Spoon the coconut rice into bowls.
  • Serve topped with lychees and a drizzle of honey

  • Sweet coconut rice is also lovely served with mango or fresh berries.
  • Most white rices will do if you don't have arborio but you may have to drain away some of the milk once the rice cooks.
  • To toast the coconut, pour it in a clean and dry pan and place it over a heat. Swirl the coconut until it becomes light golden brown and fragrant. Remove from the pan immediately to prevent burning.

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