Christmas rice pudding,

ingredients

400 ml coconut milk 400 ml whole milk 20 g butter 2 handfuls round rice 1 tbsp vanilla sugar 1 tsp ground cinnamon 1 handful dried cranberries 1 pk egg yolk fresh fruit for decoration

progress in the video above

Asian inspired sweet dessert – it’s great all year round, but at Christmas time the coconut-cinnamon combination is just the most perfect!

1.

Start by mixing coconut milk and plain milk in one pot and bring them to a simmer. Careful, don’t boil it, just toss it in. This is mainly so that the coconut milk doesn’t curdle and separate from the other milk. Not to mention the skin on top …

2.

The rest of the progress is exactly like risotto. Put the butter in a pan to melt, add the rice and let them get to know each other for one minute – over a medium heat on the stove. Then add the milk mixture, stirring constantly – about one ladleful every 2 minutes. In the middle of the process, season the pudding with sugar and cinnamon.

3.

Finally, add the chopped cranberries, remove the pudding from the stove, and the last ingredient to be stirred in is the egg yolk, which gives the dish a creamy consistency.

4.

An important step, the custard needs to be refrigerated for a couple of hours at this point. Only then serve it as a cold dessert with fresh fruit on top.

5.

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