Sweet coconut rice with ginger
This creamy, sweet coconut rice with ginger makes a lovely breakfast, brunch, pudding or anytime snack. You can eat it warm or cold; serve it with exotic fresh or dried fruits, compote etc. It’s gluten-free and dairy-free, so it’s ideal for vegans and fits in many diets.
Ingredients
Method
- Wash the rice thoroughly and drain.
- Peel and shred the ginger.
- Put the rice, coconut milk, almond milk, sugar and half of the ginger into a saucepan. Add the milk to cover the rice (add some water if the liquid is less than a couple of cm above the level of the rice). Bring to a simmer over a medium heat then reduce to low and cook until the rice is tender, stirring regularly (this will take about 30 minutes).
- Meanwhile, shred the coconut chunks. Heat the oil in a pan and fry the ginger and coconut for a few seconds until light brown, then sprinkle a little sugar on top, then let them caramelize. Set aside.
- When the rice is creamy, stir in the citrus zest and a squeeze of its juice, then take he pan off the heat.
- Serve with the caramelized ginger & coconut. Add some fresh or dried fruits if you like. Squeeze some more citrus juice over it if you like a more zingy flavour.