Creamed Rice Puddings with Fresh BerriesBack
- Serves4
- Preparation Time (mins)5
- Cook Time (mins)25
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Ingredients
1 cup SunRice Long Grain Rice
3 cups Ayam Light Coconut Cream
3 1/2 tblspn castor sugar
1 tspn vanilla essence
2 cups raspberries (fresh or frozen)
1 cup blueberries (fresh or frozen)
Instructions
Place the coconut cream and rice in a large non-stick large saucepan over medium heat and bring to the boil. With saucepan lid on, reduce heat to low and simmer for 20 minutes or until most of the liquid has been absorbed and rice is soft. Remove from the heat, stir in 2 tablespoons of castor sugar, return the lid to the pan and leave to stand for a further 5 minutes. Place half the raspberries and remaining castor sugar in a food processor and blend until a sauce forms, or alternatively pass through a fine sieve and discard seeds.
Gently toss remainder of raspberries and blueberries in sauce and set aside. Spoon the creamed rice into 4 3/4 cup capacity oiled moulds, pressing down firmly and then invert onto serving plates.
Spoon sauce and berries over creamed rice puddings and serve immediately.
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4 comments
looks very very nice and not to hard to make so will try it this week thank you so much
It looks delicious.and easy too.
This is fantastic! I was exploring the site & decided to make it for breakky as we have no oats for porridge. I added dried apricots instead of berries, and only had one can of coconut milk, so used the rest of the milk, and added some coconut. It was great!
Have Your Say
What is your favourite rice cake topping?
Rosalie Zacher 10:21pm, Tue 6 Jul 2010 AEST
sounds yummy and i cant wait to make it!!!looks pretty easy to make too.