Allergy free sweet coconut rice with lychees recipe

Ingredients

• 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

Method

• 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

Note

• 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.