There's nothing quite like a bowl of creamy rice pudding. But this version is just a little bit more special: coconut cream, dates, and mandarin zest give it an exotic and spicy kick, while XAVIES' Speculaas Granola adds a crunchy topping. A dessert that's soft, sweet, and surprisingly refreshing. Perfect for surprising your guests.
This is what you need
- 250 g basmati rice
- 1 medjool date
- 400 ml coconut cream
- 2 tsp cinnamon
- ½ tsp cardamom powder
- Pinch of sea salt
- Zest of mandarin
- Finishing: XAVIES' Speculaas Granola
This is how you prepare it
Cook the rice in a covered pot, drain, and return it to the pot. Soak the dates in boiling water. Add the coconut cream to the rice, ensuring it is completely covered. Add a pinch of sea salt. Simmer the rice gently over low heat.
Chop the soaked date into small pieces and add it to the rice pudding along with the cinnamon, cardamom powder, and mandarin zest. Let the rice pudding cool and top with the crunchy Speculaas Granola. Enjoy!
Tip
You can easily freeze the rice pudding, so you always have a delicious treat on hand.
