Happy Sunday, I hope everyone has been up to some mischief this weekend. Mine has been relatively quiet (eating expeditions did occur…standard) since the last few have been action packed. Sometimes it’s nice to just do nothing and actually relax before a new working week, though generally when I do this, I get to Monday and regret not having done anything worthwhile.
This recipe for Coconut Rice & Berry Compote is something I quickly whipped up last weekend for my family before I headed off to a birthday. It was one of the quickest desserts I’ve ever made and very similar in flavour to Thai sticky rice but a lot easier to make. Winning!. All up I wasn’t in the kitchen for much longer then 15 minutes. Pre-cooking I read a few recipes on making the coconut rice and then just guesstimated my way through. I’ve made a Berry Compote before and just chucked all the ingredients in a pan and left it to simmer down.
(Serves 4 people)
1/2 cup Arborio/Risotto Rice
1 can Light Coconut Milk/Cream (400mL)
400mL milk (full cream or skim)
1/3 cup Brown Sugar
2 cups Frozen Mixed Berries (Blueberries & Raspberries)
1/2 cup Water
2 tbsp Golden Syrup
1/3 cup Brown Sugar
1 tsp Cinnamon
1. To make the Coconut Rice, place the coconut milk, milk and sugar in a saucepan over medium heat. Bring to the boil. Stir in the rice and cover. Reduce heat to low. Cook, stirring occasionally, for approximately 30 minutes or until the rice is tender and the mixture is creamy. Set aside.
2. To make the Berry Compote, place the water, golden syrup, brown sugar and cinnamon over medium heat until the sugar is dissolved. Add the frozen berries, increase heat to high and bring to the boil. Reduce the heat to medium and simmer, uncovered, for 15 minutes or until the mixture is thick and syrupy.
Done!….So quick and simple :)
I had my two saucepans going at the same time. Overall the cooking time for both parts of the recipe are very similar so multi-tasking is not a problem.
The berry compote reducing to its thick and sticky consistency.
You can then decide to serve it warm, or leave it to cool and serve it later. Perfect simple, quick and easy recipe for a stress free dessert.