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Ingredients
(Serves 6)
20g unsalted butter
1 litre of full cream milk
400ml coconut cream
300g Arborio rice
100g caster sugar
4 tbsp moist coconut flakes, lightly toasted under the grill
Method
Melt the butter in a large saucepan then add the rice and cook for 2-3 minutes.
Stir in the sugar and continue to cook for a further 2 minutes.
Pour the milk and coconut cream into a separate saucepan and bring to a gentle simmer.
Pour a ladle of the milky liquid into the rice and stir until it is absorbed.
Continue with a ladle at a time, whilst stirring until all the milk is used up.
Turn off the heat, cover with a lid and allow to stand for 5 minutes, then serve with a sprinkle of the toasted coconut flakes.
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