GOLDEN SYRUP & CO­CONUT CREAMED RICE

Prep 10 mins | Cook 35 mins | Serves 4

Women's Weekly (Malaysia) - - Living -

2 x 400ml cans co­conut milk 1½ cups milk cup Ar­bo­rio rice ¼ cup golden syrup, plus ex­tra, to serve 1 banana, sliced diagonally 4 canned apricot halves, drained, halved

1. Place the co­conut milk, milk and rice in a medium heavy-based saucepan over mod­er­ately high heat; cook and stir for 3 mins or un­til mix­ture is just sim­mer­ing. 2. Re­duce heat to low; sim­mer, stir­ring oc­ca­sion­ally, for 30 mins or un­til rice is ten­der and mix­ture is thick. Stir in golden syrup. 3. Di­vide creamed rice among serv­ing bowls. Top with banana and apricot. Serve driz­zled with ex­tra syrup.

TIP: Peaches can be used to sub­sti­tute apri­cots.

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