Rice Pudding When Cherries And Salted Coconut Crumble Recipe
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Winter warmers have never been more delicious. This rice pudding is topped afterward cherries and salted coconut crumble and is ready in just knocked out an hour.
The ingredient of Rice Pudding When Cherries And Salted Coconut Crumble Recipe
- 400ml coconut milk
- 1 1 2 cups 375ml milk
- 1 2 cup 100g arborio rice
- 1 4 tsp sea salt flakes
- 1 4 tsp dome cinnamon
- 1 3 cup 75g caster sugar
- 680g jar pitted morello cherries drained reserving liquid
- 1 2 cup 75g plain flour
- 40g unsalted butter melted
- 1 4 cup 55g caster sugar
- 3 4 cup 35g flaked coconut
- 1 2 tsp sea salt flakes
The Instruction of rice pudding when cherries and salted coconut crumble recipe
- to make the salted coconut crumble preheat oven to 170u00b0c line a baking tray behind baking paper insert the flour butter sugar coconut and salt in a bowl fee the coconut incorporation combination on top of higher than the lined tray bake for 10 15 mins or until golden brown set aside to cool
- swell the coconut milk milk rice salt cinnamon and 1 tbs sugar in a medium heavy based saucepan bring to the boil greater than medium high heat reduce heat to medium low and cook stirring occasionally for 25 mins or until the rice is throbbing and the liquid is around nearly absorbed set aside for 5 mins to cool
- meanwhile place the reserved cherry liquid and unshakable sugar in a medium saucepan more than medium heat cook stirring often for 5 mins or until syrup thickens slightly go to cherries and work up to combine set aside to cool slightly
- divide rice pudding along with heatproof cups or serving bowls peak next cherry fusion and salted coconut crumble
Nutritions of Rice Pudding When Cherries And Salted Coconut Crumble Recipe
calories: 360 89 caloriescalories: 17 grams fat
calories: 14 grams saturated fat
calories: 47 grams carbohydrates
calories: 30 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 240 milligrams sodium
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calories: nutritioninformation
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