COCONUT RICE PUDDING WITH CARAMELIZED PEANUTS

Name: COCONUT RICE PUDDING WITH CARAMELIZED PEANUTS
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 750 ml milk; 250 ml coconut cream; 120 g round dessert rice; seeds from 1 vanilla pod; 70 g grated ginger; 2 cinnamon sticks; 1 teaspoon cardamom powder (optional); 130 g coconut blossom sugar; 70 g fine sugar; 140 g unsalted peanuts

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40min

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Creamy coconut rice pudding with ginger and crunchy caramelized peanuts – a perfectly heartwarming dessert!

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Ingredients

What do you need?

Quantity: 4P

750 ml milk
250 ml coconut cream
120 g round dessert rice
seeds from 1 vanilla pod
70 g grated ginger
2 cinnamon sticks
1 teaspoon cardamom powder (optional)
130 g coconut blossom sugar
70 g fine sugar
140 g unsalted peanuts

Preparation method

How do you make this?

Pour the milk into a cast-iron pot along with the cream, rice, vanilla seeds, ginger, cinnamon, and cardamom. Bring to a gentle boil over low heat. Lower the heat when the mixture starts to boil and continue stirring for 15 minutes.

In the meantime, you can make the caramelized peanuts, but make sure to stir regularly.

Pour the two types of sugar into a saucepan. Place it on the heat and let it melt gently. Do not stir, but you can swirl the pan. Add the nuts and stir the caramel in vigorously.

Pour the mixture onto a baking paper. Be careful, this is really hot, so definitely do not taste it now! Let it cool and chop the nuts coarsely.

Divide the rice pudding into bowls, sprinkle the nuts on top, and dig in!

Tips

The nuts mix a little easier with the caramel if you place them in an oven at 50 ° C for 10 minutes. If you put rice porridge in the fridge, it will never stay so smooth. So either you eat it immediately, or you turn some milk or cream through it again.