Rice pudding with coconut milk and apricots

Name: Rice pudding with coconut milk and apricots - Viorela C.
Ingredients: 1 cup long grain rice; 400 ml coconut milk; 1 cup water; 7 packets Green Sugar sticks; 1 handful of dried apricots; 1 small glass of cognac (20; 30ml); 1 large compote of apricots; 100 ml water; 1 packet gelatin granules; 3; 4 tablespoons coconut flakes

Dessert - Rice pudding with coconut milk and apricots by Viorela C. - Recipia

Coconut Rice Pudding Tart with Apricots: A Journey into the Flavors of Childhood If we had to choose a dessert that reminds us of the happy days of our childhood, rice pudding would surely hold a special place in our hearts. However, to give it a modern and captivating twist, today I propose we make a coconut rice pudding tart with apricots. This recipe not only combines delicious flavors but also serves as a healthy alternative, using natural ingredients. Let’s get started! Preparation time: 30 minutes Cooking time: 0 minutes (boiling) Cooling time: 1 night in the refrigerator Servings: 8 servings Ingredients - 1 cup long-grain rice (about 200 g) - 400 ml coconut milk - 1 cup water (about 250 ml) - 7 Green Sugar sticks (or another preferred sweetener) - 1 handful of dried apricots - 20-30 ml brandy (optional) - 1 large can of apricots (about 400 g) - 100 ml water (for syrup) - 1 packet of gelatin granules (10 g) - 3-4 tablespoons shredded coconut Step-by-Step Instructions Step 1: Preparing the Rice 1. Rinsing the rice: Start by rinsing the rice. This is essential to remove excess starch and prevent the grains from sticking together. Rinse the rice in 2-3 changes of water until the water runs clear. 2. Cooking the rice: Place the rinsed rice in a double-bottomed pot, add 1 cup of water, and set it on low heat. Stir occasionally with a wooden spoon to prevent sticking. 3. Adding the coconut milk: Once the water has been absorbed, add half of the coconut milk. Continue to simmer on low heat, stirring periodically. When the rice has absorbed the liquid, add the remaining coconut milk. 4. Sweetening: Add 5 packets of Green Sugar to the simmering rice. Mix well and let it cook until the rice is tender and reaches the desired consistency. This step may take about 15-20 minutes, so be careful not to let it stick. 5. Cooling the rice: Once the rice is ready, transfer it to a larger bowl, cover it with plastic wrap, and let it cool completely. Step 2: Preparing the Apricots 1. Chopping the apricots: Cut the dried apricots into small pieces. These will add a touch of sweetness and an interesting texture to your tart. 2. Cooking the apricots: In a pot, add the chopped apricots, brandy (if you choose to use it), water, and 2 packets of Green Sugar. Place the pot on the stove and let it simmer for about 10 minutes, until the syrup reduces slightly and the apricots become soft. 3. Hydrating the gelatin: In a small bowl, hydrate the gelatin granules in 50-70 ml of the apricot syrup. Let it absorb the liquid for 10 minutes, then heat it gently, stirring constantly, until fully dissolved. 4. Adding the gelatin: Once the apricots are cooked, add the dissolved gelatin and mix well. This step will help stabilize the tart. Step 3: Assembling the Tart 1. Preparing the pan: Take a rectangular tart pan with a removable bottom and line it with plastic wrap. This will make it easier to remove the tart once it has set. 2. Coconut layer: Sprinkle shredded coconut on the bottom of the pan to form an even layer, which will provide a tropical flavor and a crunchy texture. 3. Arranging the apricots: Slice the canned apricots and arrange them beautifully on top of the coconut layer. Drizzle a little syrup from the cooked apricots over them for extra flavor. 4. Adding the rice: Mix the cooked rice with the canned apricots and any remaining syrup. Pour this mixture over the layers of apricots, ensuring it spreads evenly. 5. Cooling: Cover the pan with plastic wrap and refrigerate it until the next day to allow it to set properly. Step 4: Serving 1. Unmolding the tart: The next day, carefully unwrap the tart from the plastic wrap and invert it onto a serving plate. If desired, sprinkle a few more coconut flakes on top for a nicer appearance. 2. Decorating: You can decorate the tart with slices of canned apricots and a few frozen blueberries for a color contrast and a fresh taste. 3. Enjoying: Slice and serve with nostalgia for childhood, alongside a cup of fruit tea or a fragrant coffee. Suggestions and Variations - Alternative sweetener: If you don't have Green Sugar, you can use honey or regular sugar, adjusting the amount to taste. - Fruit variations: Instead of apricots, you can experiment with apples, peaches, or even berries for a colorful and vitamin-packed tart. - Original serving: Serve the tart with a berry sauce or a mango coulis for a burst of flavors. Nutritional Benefits - Rice is an excellent source of carbohydrates and provides energy. When combined with coconut milk, it becomes a source of healthy fats. - Apricots are rich in vitamins A and C, as well as fiber, contributing to healthy digestion. - Gelatin helps maintain joint health and is beneficial for the skin. Frequently Asked Questions - Can I use another type of milk? Yes, you can use cow's milk, almond milk, or any other plant-based milk, but the taste will be different. - How long can the tart be stored? The tart can be kept in the refrigerator for 3-4 days, but it is best enjoyed fresh. - Is this recipe suitable for vegans? If you replace the gelatin with agar-agar and omit the brandy, the tart becomes vegan. This coconut rice pudding tart with apricots is not just a dessert but a sweet memory from childhood, reinterpreted to fit modern tastes. Try it and let your imagination soar with every bite!

Rice pudding with coconut milk and apricots

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