Saturday, 15 February 2014

Compote au riz rouge de Camargue

Ingredients for the dessert
Rice dessert:
·         6 medium strawberries
·         2 apples (any would do)
·         1 banana
·         2 tea spoons of sugar (optional)
·         50grs red Camargue rice
·         Rice milk
·         A hand full of dry currants (for serving)
Method: Peel the apples and cut in small quarters, peel and cut the banana the same, cut the strawberries and rinse. Also rinse the rice and place all the above in a small sauce pan with the sugar and rice milk. Put enough rice milk to cover the content of the pan. Cover and leave to cook on medium heat for 30 minutes.
Just ensure that the rice is well cooked before removing the pan from the heat. Do not let your pan dry or run out of liquid. This will help when blending the content of the pan.

So, once the rice is cooked, transfer the content of the pan in a blender and liquidize the lot. Leave to cool down and place in the fridge for an hour before serving topped with few currants.
Serving suggestion


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