Читать книгу Summer Food - 600 Delicious Recipes For Hungry Party Guest - Jill Jacobsen - Страница 55

Ingredients for 6 meals

1 organic lemon

1 liter of coconut milk (9% fat)

1 pinch of salt

500 grams of short-grain rice

150 grams of liquid honey

50 grams coconut flakes

1 ½ kilograms mixed seasonal fruit (for example, orange, pineapple, melon, berries, plums, peaches, kiwi, grapes)

The preparation sequence

Wash lemon in hot water, wipe dry and cut the shell lightly with a potato peeler in spirals. Shred lemon in half and squeeze.

In a large saucepan, Cauldron or other vessel 1 bring gallons of water, coconut milk, 1 pinch of salt, rice and lemon zest to a boil. Covered at low heat for about 30 minutes simmer, boil, stirring occasionally.

Lemon zest Remove. Attract honey and coconut flakes to the rice and transfer to a bowl. Allow to cool for about 40 minutes and then covered for at least 1 hour chill.

Meanwhile, clean the fruit in water, clean, Peel and core, if necessary. Larger fruit mince in half or crush into four pieces and chop into bite size pieces.

Mix all the fruit in a large bowl and top with the citrus juice a few drops.

Stir the coconut rice pudding again (if it is very strong, possibly a little water or fruit juice) stir and serve with the fruit salad on the plate and bring to the table.