The simplest and lightest dessert!
Coconut Rice Pudding with Berries
1/4 cup brown rice
3/4 cup water
300 ml premium coconut milk
2 tbsp Stevia and Monk fruit sugar
Serve with fresh, frozen, or compote berries
- Cook rice in water on very low heat covered, until the rice is soft and all the water is absorbed.
- Mix the coconut milk and Stevia in, continue cooking covered until all the milk is absorbed.
- Using a blender, process the cooked rice into a smooth consistent mixture and divide between four small ramekins. Refrigerate them to set, then serve cold with any berries: tart/sour cherry compote, fresh raspberries or frozen blueberries, all goes well.
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