Rice with coconut milk

Rice with coconut milk

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A classic brought up to date. The novelty ? Coconut to give an exotic touch to this dessert they love so much.


  • 25 g round rice
  • 125 ml of coconut milk
  • 2 tbsp. cream cheese
  • 25 g caster sugar
  • 1 half-vanilla pod.


Rinse the rice with hot water, then pour it into a pan with the coconut milk, the caster sugar and the vanilla bean split in half. Cook over low heat for one hour, stirring regularly to avoid hanging in the bottom. Take off the heat and pour into a bowl. Add the cream and let cool before serving.