Step by step to creamy pomegranate and kiwi rice pudding
Ingredients:
- 200 ml coconut milk
- 300 ml whole milk or rice milk
- 130 g 10-minute rice pudding
- 2-3 tablespoons brown sugar
- 1 pomegranate
- 1 Kiwi
Preparation:
1. Bring the coconut milk, whole milk and rice pudding to the boil. Simmer over medium heat for about 5 minutes while stirring. turn off the stove. stir in sugar. let the rice soak.
2. Halve the pomegranate crosswise like an orange. Put the halves in a bowl of cold water, carefully break them apart under the water and scoop out the seeds. The cores sink to the ground. The membranes between the nuclei rise upwards. Carefully pour off the water and membranes. Put the seeds through a sieve. Dry on kitchen paper.
3. Peel, halve and dice the kiwi. Serve the rice with pomegranate seeds and kiwi .
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