Ingredients :
Milk – 200 ml
Cane sugar – 3 tbsp.
Rice for risotto (arborio) – 6 tbsp.
Grated fresh coconut or cooked shavings – 6 tbsp.
Sauce:
Berries – 1 tbsp.
Sugar cane – 2 tbsp.
Water – 1/4 tbsp.
Cornstarch – 1 tsp.
Bring milk to a boil over low heat. Add sugar, rice and shavings, bring back to the boil and cover. Cook over a low heat, stirring occasionally (especially at the end) for about 30 minutes (or so, if the mixture is too thin, then cook for a while without a lid, stirring constantly to remove any excess moisture). The mixture should resemble thick rice porridge. While the rice is cooking, prepare the sauce. Pour the berries into a small saucepan and add water, bring to a boil and boil for 3 minutes. Rub the berries through a sieve to remove seeds and pulp, then return the sauce back to the pan and bring it to the boil. Dissolve the starch in a little water (2 tablespoons of water) and pour it into the sauce, stirring constantly, boil for 1 minute and remove from the fire. Put the pudding into the tins and chill in the refrigerator before serving.
Spread out on a plate and drizzle over the sauce.
Have a nice meal!
