Details
30 min
Method
Mix coconut cream with 200 ml hot water. Heat coconut oil in a pot. Add the rice, the dissolved coconut cream, the remaining water and the salt into the pot and heat up slowly. Add whole cane sugar and bring to a boil while stirring constantly.
Once the mixture is boiling, remove the lid, lower heat and let simmer for 15 – 20 minutes. Turn off heat and allow to stand with closed lid for approx. 5 minutes.
Ingredients
Ingredients for 4 persons
- 200 g Rapunzel coconut cream
- 800 ml water
- 1 tsp Rapunzel coconut oil native
- 200 g Rapunzel Basmati rice white
- ½ tsp Rapunzel sea salt
- 1 tsp Rapunzel Rapadura whole cane sugar
