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Sticky-sweet coconut rice with exotic and citrus fruits
Prepare & Cook:
5 minutes & 25 minutes
80g pudding rice
400ml coconut milk
40g spinneysFOOD Caster Sugar
3 lemon grass sticks, sliced in half lengthways (optional)
3 spinneysFOOD Coconut Chunks, thinly sliced
zest and juice of ½ lime
1 spinneysFOOD Exotic Mix Cup
1 spinneysFOOD Citrus Mix Cup
Put the rice in a sieve and rinse well in cold water. Tip into a saucepan with the coconut milk, sugar and lemon grass (if using) then set over a medium-high heat.
Cover with a lid and bring to the boil. Reduce the heat and simmer gently for 25 minutes, stirring often, until the rice has absorbed the coconut milk and is tender and creamy.
Meanwhile, set a frying pan over a medium-low heat. Cook the sliced coconut for 2-3 minutes, turning often, until lightly toasted.
Once the rice is ready, remove and discard the lemon grass and stir in three-quarters of the lime zest and all the juice.
Divide between two warm bowls, arrange the fruit and toasted coconut on top and garnish with the remaining lime zest.
Feel free to mix and match the toppings: try the rice with mixed summer fruit instead.
You might like one of these related recipes
Spiced coconut sticky rice with mango
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