Sunwhite

Sweet Coconut Rice with Compote

Prep time

10min

Cook time

30min

This coconut rice is a great dish to have when you want a sweet treat without added refined sugar.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 100 g Sunwhite White Medium Grain Rice

  • 330 ml Milk

  • 175 ml Lite Coconut Cream

  • ½ Vanilla Bean (split)

  • ½ Lime Zest

  • 1 sachet Davis Gelatin (dissolved in 175mL water (use half))

  • 120 g Natural Yoghurt

  • ¾ cup Water

  • 3 tbsp Orange Juice

  • 1 cup Berries (Strawberries, Raspberries)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Sweet Coconut Rice with Compote

Method

  • Put the rice in a medium saucepan, cover with cold water and place over high heat. Bring to the boil then remove from heat immediately and strain the rice. Refresh in iced water to stop the rice from cooking further.

  • Return the rice to the saucepan and add the milk, coconut cream, salt, vanilla bean and coconut. Bring to the boil, then reduce heat to low and cover. Cook for 10-12 minutes until the rice is soft and liquid has absorbed. Add the lime zest and gelatin, stirring until the gelatin has dissolved. Transfer the cooked rice to a bowl and cover with cling wrap, to prevent a skin forming on the surface. Leave to cool to room temperature.

  • Remove the cling wrap and discard the vanilla bean. Fold the yoghurt through the rice and store, covered, in the fridge until ready to serve.

  • For the Berry Compote: In a small saucepan, bring the water, orange juice to the boil over medium high heat, stirring. Reduce the heat to low, add the fruit and cook until syrupy and the fruit is soft and beginning to break down. Allow to cool before serving.

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