I took the coconut milk from the fridge, put it in a pot, and placed it on the stove over moderate heat. The coconut cream, collected on the surface of the milk while it was in the fridge, dissolves again with heat and blends with the milk, creating a creamy and flavorful texture. It is important to stir gently to ensure that the cream incorporates evenly. When I noticed that the milk began to boil, I added the rice in a rain, being careful not to form lumps. I let the mixture simmer on low heat so that the rice cooks evenly and absorbs all the flavors.
From time to time, I looked at the pot to prevent excessive evaporation of the milk, and if necessary, I added a small glass of water to maintain the desired consistency. After about 15-20 minutes, when the rice was three-quarters cooked, I added the remaining coconut from making the milk and sugar, which is added to taste. I let it boil for another five minutes so that the flavors blend perfectly. Then, I turned off the stove and let the rice sit quietly to absorb the remaining liquid at its leisure.
In the meantime, I defrosted the raspberries in the microwave, being careful not to cook them too much. I set aside about a quarter of the amount to use later as decoration. I put the rest of the raspberries in a sieve, strained, and mashed them to obtain a thick liquid, from which I separated the seeds. In this liquid, I added the cornstarch and three tablespoons of sugar, thinned with a little water, and put it on the heat for a few minutes, stirring constantly until the sauce thickened. After noticing that the sauce reached the desired consistency, I took it off the heat, added the raspberries set aside, and mixed gently.
If someone wishes, they can add 2-3 tablespoons of champagne or cognac for extra flavor, but in this case, it is good to add more cornstarch to compensate. In the meantime, the rice cooled down, so I took silicone cups and nicely arranged the rice in them. After it completely cooled, I removed them from the molds and placed them on a platter. I generously drizzled with raspberry sauce, and the dessert was ready to serve. The final result is a sweet and sour dessert, perfect for a fasting meal or to pamper loved ones. This combination of flavors and textures will delight your taste buds and bring a touch of joy to every serving.
From time to time, I looked at the pot to prevent excessive evaporation of the milk, and if necessary, I added a small glass of water to maintain the desired consistency. After about 15-20 minutes, when the rice was three-quarters cooked, I added the remaining coconut from making the milk and sugar, which is added to taste. I let it boil for another five minutes so that the flavors blend perfectly. Then, I turned off the stove and let the rice sit quietly to absorb the remaining liquid at its leisure.
In the meantime, I defrosted the raspberries in the microwave, being careful not to cook them too much. I set aside about a quarter of the amount to use later as decoration. I put the rest of the raspberries in a sieve, strained, and mashed them to obtain a thick liquid, from which I separated the seeds. In this liquid, I added the cornstarch and three tablespoons of sugar, thinned with a little water, and put it on the heat for a few minutes, stirring constantly until the sauce thickened. After noticing that the sauce reached the desired consistency, I took it off the heat, added the raspberries set aside, and mixed gently.
If someone wishes, they can add 2-3 tablespoons of champagne or cognac for extra flavor, but in this case, it is good to add more cornstarch to compensate. In the meantime, the rice cooled down, so I took silicone cups and nicely arranged the rice in them. After it completely cooled, I removed them from the molds and placed them on a platter. I generously drizzled with raspberry sauce, and the dessert was ready to serve. The final result is a sweet and sour dessert, perfect for a fasting meal or to pamper loved ones. This combination of flavors and textures will delight your taste buds and bring a touch of joy to every serving.
Ingredients
500 ml coconut milk (2 and a half cups) 1 cup rice, washed and cleaned (use the same cup) sugar to taste (I added about 6 tablespoons) 3 heaping tablespoons of coconut (leftover from making the milk) 300 g frozen raspberries (fresh is even better) 2 tablespoons of cornstarch 3 tablespoons sugar (more if you like it sweeter) 2-3 tablespoons of champagne (optional)