Rice porridge on coconut milk with caramel, banana and cinnamon

Rice porridge on coconut milk with caramel, banana and cinnamon

INGREDIENTS

300 grams of rice (best calrose)
200 ml of water
230 ml coconut milk
60 g sugar
30 g butter
20 g coconut shavings
a pinch of cinnamon
2 g of salt

Step-by-step recipe preparation
Step 1
Mix coconut milk with water, bring to a boil.
Step 2

  1. Pour rice and cook over low heat, stirring constantly, until cooked (15–18 minutes). Add sugar (20 g) and salt.
    Step 3
    Banana peel, cut lengthwise and halved. Heat the butter in the pan, fry the banana halves for 1 minute, then turn over, sprinkle with the remaining sugar and fry for another couple of minutes, until sugar turns into caramel.
    Step 4
    Put porridge in a plate, put banana on top. Garnish with coconut and sprinkle with cinnamon.
Rice porridge on coconut milk with caramel, banana and cinnamon
Rice porridge on coconut milk with caramel, banana and cinnamon

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