Fruit salad with coconut rice pudding

Name: Fruit salad with coconut rice pudding
Ingredients: 1/2 litre coconut rice pudding; 1/2 galia melon; 2 oranges; 2 kiwis; 400 ml coconut milk (or another plant milk); 100 ml water; 120 g brown rice (or basmati rice); pinch salt; 100 g raisins; 4 tbsp sugar (or agave syrup); 1/2 tsp vanilla extract; pinch cinnamon; pinch cinnamon

With this recipe, you have the best of both worlds: the freshness of a fruit salad and the creamy of a rice pudding. It takes a bit of time to make but it’s worth it! You can serve the rice pudding cold or hot, and eat it for breakfast, or as a snack or dessert. Instead of the coconut milk you can of course choose a different plant milk, and there is also plenty to vary with the spices; for example, add gingerbread spices instead of the cinnamon, or use some anise for a completely different aroma! You can also easily replace the raisins with other dried fruit, such as cranberries or bits of dates. Taste as you go and make up your favourite pudding!

Ingredients

1/2 litre

coconut rice pudding
1/2

galia melon
2

oranges
2

kiwis

Coconut rice porridge

400 ml

coconut milk or another plant milk
100 ml

water
120 g

brown rice or basmati rice
pinch

salt
100 g

raisins
4 tbsp

sugar or agave syrup
1/2 tsp

vanilla extract
pinch

cinnamon

pinch

cinnamon

Instructions

Coconut rice pudding

Pour the coconut milk and the water into a large pan and bring to the boil. Add the rice and simmer for 40 minutes (or until your rice is almost cooked). Stir regularly.
Add the raisins, sugar, vanilla and cinnamon. Bring to the boil again and let it cook for another 5 minutes, until the raisins are soft.

Fruit salad and coconut rice porridge

Cut the skin of the melon and slice the melon into cubes. Peel the oranges and kiwis and cut into slices.
Scoop the rice porridge into bowls and divide the fruit between them.