SunRice

Sweet Coconut Rice with Berry Compote

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Prep time

15min

Cook time

60min

For a delicious dessert everyone will enjoy, try out this sweet coconut rice with berry compote recipe. Satisfy your sweet tooth with this easy dish!

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

- Round, tender, succulent - Locks in moisture when cooked - Ideal for creamy dishes like paella and risotto - Suitable for Middle Eastern, Korean, and Spanish recipes - Good choice for desserts - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 100 g SunRice White Medium Grain Rice

  • 330 ml Milk

  • 175 ml Lite Coconut Cream

  • 1 pinch Salt

  • ½ cup Caster Sugar

  • ½ Vanilla Bean (split)

  • ½ Lime Zest

  • ½ packet Davis Gelatin (dissolved in 175ml water)

  • 120 g Natural Yoghurt

  • ⅔ cup Water

  • 2 tbsp Sugar

  • 2 tsp Lemon Juice

  • 1 cup Berries (strawberries, raspberries)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Sweet Coconut Rice with Berry Compote

Method

  • Put the rice in a medium saucepan, cover with cold water and place over high heat. Bring to the boil then remove from heat immediately and strain the rice. Refresh in iced water to stop the rice from cooking further.

  • Return the rice to the saucepan and add the milk, coconut cream, salt, sugar, vanilla bean and coconut. Bring to the boil, then reduce heat to low and cover. Cook for 10-12 minutes until the rice is soft and liquid has absorbed. Add the lime zest and gelatin, stirring until the gelatin has dissolved. Transfer the cooked rice to a bowl and cover with cling wrap, to prevent a skin forming on the surface. Leave to cool to room temperature.

  • Remove the cling wrap and discard vanilla bean. Fold the yoghurt through the rice and store, covered, in the fridge until ready to serve.

  • For the Berry Compote: In a small saucepan, bring the water, sugar and lemon juice to the boil over medium high heat, stirring. Reduce the heat to low, add the fruit and cook until syrupy and the fruit is soft and beginning to break down. Allow to cool before serving.

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