Rice pudding with coconut milk and orange zest
Enjoy this comforting bowl of rice pudding with coconut milk and orange zest for a satisfying dessert.
1. Cook 100 g of round rice in 1 litre of boiling water for 3 minutes. Drain.
2. In a pan, heat 20 cl of milk, 20 cl of coconut milk and 20 g of powdered sugar. Ass in 1 vanilla bean pod sliced lengthwise.
3. As soon as it boils, add the rice and leave to cook for 25 to 30 minutes over low heat until it becomes soft. Remove the vanilla bean pod.
4. Divide the rice into cups and let cool. Place in the fridge for 1 hour.
5. Wash 2 oranges, grate the zest. Serve the cups of cold rice pudding sprinkled with fresh orange zest.
Our baking tip: To get a fine orange zest, use a potato peeler to remove the skin then cut the edges with scissors.
Photo credit: Sucré Salé
