There’s nothing better than a bowl of creamy rice pudding, especially when it’s homemade. To make it extra special this time, we gave the classic version an exotic twist. This coconut rice pudding with dates, mango, and XAVIES’ Speculaas Granola is the perfect mix of sweet, spicy, and crunchy. The combination of dates, soft coconut cream, and fresh mandarin zest creates a flavorful dessert your guests will absolutely love! Oh, and you can also easily freeze it, so you always have a delicious treat on hand.
INGREDIENTS
250 g basmati rice
1 medjool date
400 ml coconut cream
2 tsp cinnamon
½ tsp cardamom powder
A pinch of sea salt
Mandarin zest
Topping: XAVIES’ Speculaas Granola
PREPARATION
Cook the rice in a pot with a lid, drain, and return it to the pan. Soak the date in boiling water.
Add the coconut cream to the rice so that the rice is completely covered by the cream. Add a pinch of sea salt. Let the rice simmer gently on low heat.
Cut the soaked date into small pieces and add them along with the cinnamon, cardamom powder, and mandarin zest to the rice pudding.
Let the rice pudding cool and finish with the crunchy Speculaas Granola. Enjoy!
