Saturday, February 2, 2013

Allergy free coconut and passionfruit rice recipe

  • 400ml coconut milk
  • ¾ cup goat’s milk
  • ¼ cup caster sugar
  • Pinch of salt
  • ¾ cup white rice, preferably arborio
  • 3 passionfruits, pulp seeded

  • Place the coconut milk, goat’s milk, sugar and salt in a medium saucepan.
  • Bring to the boil over medium heat.
  • Add the rice and stir well.
  • Reduce the heat to low, cover and cook, stirring occasionally, for 25-30 minutes or until most of the liquid has been absorbed and the rice is tender.
  • If the rice becomes tender before the liquid has been completely absorbed - can happen with other sorts of rice - then drain off a little by placing the rice in a sieve.
  • Stir through ⅔ of the seedless passionfruit pulp.
  • Serve with a drizzle of the remaining passionfruit pulp, seeds included if you'd like.

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