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| THE LIGHTHOUSE |
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you are here: Recipes | Baked coconut rice, poached clementines |
Baked coconut rice, poached clementines
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Baked coconut rice, poached clementines
A nice rich dessert that is dairy free and can be eaten hot or cold.
- 2 tins coconut cream
- 100g basmati rice
- 80 g caster sugar
- 2 peeled and segmented Clementine
- 2 table spoons clear honey plus extra for drizzling at the end
Dissolve the sugar into the coconut cream and then add the rice, cook over a medium heat for about 8 minutes then place in the oven at 180 for 10 minutes
After 10 minutes stir the rice making sure that the rice is still covered in coconut cream then bake for a further 10 minutes
Gently poach the Clementine segments in the honey as they start to heat up they will release their natural liquid into the honey and plump up, keep on poaching them until the honey has reduced into a glaze
To serve
Top the rice with the poached Clementine’s and drizzle with some clear honey
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| WEDDING INSPIRATION |
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