Description
Delicious, "fancy", a dessert risotto - like, not only adults but also children! An alternative to the usual rice porridge.
Ingredients
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Figure
300 g
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Cherry
300 g
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Coconut milk
400 ml
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Juice berry
400 ml
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Sugar
4 Tbsp
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Butter
50 g
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Olive oil
1 Tbsp
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Seasoning
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Mint
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Pine nuts
50 g
Cooking
Prepare the necessary products. Cherry, if it is frozen, you must defrost and remove seeds. If you have pine nuts in the shell, then it should be cleaned.
The rice should be well washed, heated in saucepan butter, add a spoonful of olive and pour into a prepared casserole rice. Warm up on low heat for 2 minutes.
Cherry juice mixed with coconut milk.
Part of the mixture pour Fig. As soon as the rice will absorb the liquid, pour more. Do this until the rice is tender.
Until the rice is cooked, stuffed with cherries pine nuts, laying in a cherry every 2-3 nuts.
Add to risotto sugar, spices (cinnamon on the tip of a knife and a little vanilla. It is best to use natural vanilla, about half of the pod). When the rice is almost ready, spread it stuffed with nuts and cherries, gently mix and leave on heat for another 2-3 minutes.
The finished dish decorate with the remaining nuts and a sprig of fresh mint. Bon appétit!
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