Coconut Rice with Peaches

prep 5 mins cook 30 mins
  • 100 g (3½ oz) short-grain rice
  • 500 ml (17 fl oz) milk
  • 40 g (1½ oz) grated coconut
  • 50 g (2 oz) caster sugar
  • 1 sachet vanilla sugar
  • 4 ripe peaches
  • a little lemon juice

Wash the rice under cold running water and drain well.

Place the milk in a heavy-based saucepan. Bring to boiling point then pour in the rice in a stream. Cover and cook gently for around 25 minutes.

Add the grated coconut, caster sugar and vanilla sugar. Blend in well, cover and cook gently for around 5 minutes. Divide the coconut rice among small serving bowls and leave to cool, then refrigerate.

Peel and quarter the peaches. Process them to a fine purée and sprinkle with lemon juice.

Serve the chilled rice with the peach purée.

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