1 cup of rice
4 cups of water
4 cups of milk
1 can of coconut milk (200 ml)
1 1/4 cup of sugar
500 g of strawberries, hulled and halved
2 tablespoons of butter
Fresh mint leaves for garnish
1 cup of rice
4 cups of water
4 cups of milk
1 can of coconut milk (200 ml)
1 1/4 cup of sugar
500 g of strawberries, hulled and halved
2 tablespoons of butter
Fresh mint leaves for garnish
In a large saucepan, bring the rice and water to a simmer over medium heat
Cook for 25 minutes or until the water has almost completely evaporated
Add the milk, coconut milk, and 1 cup of sugar
Stir well, then reduce the heat and cook, stirring occasionally, for 25 minutes or until the mixture is creamy and the rice is tender
Remove from heat and let cool
In a separate bowl, mix together the strawberries and remaining sugar
Refrigerate for at least 1 hour
In a skillet, melt the butter over medium heat
Add the reserved strawberries and cook, stirring occasionally, for about 1 minute or until they are slightly softened
Divide among six serving dishes (reserve 12 halves for garnish)
Top each dish with a portion of the sweet rice
Garnish with the reserved strawberries, fresh mint leaves, and serve
