Organic Mochi coconut milk rice pudding - Goji Berry pesto - stewed apple wiht dry blue berries - bee pollen
Mochi rice, also called sweet rice, because of it´s mild sweet flavor, is originally from Japan. After cooking, it is pleasantly soft - ensures a certain starch composition as you find in the short-grain rice.
Use: Due to its natural sweetness mochi rice is ideal for ricegratins and desserts.
Nutrition Facts analytical results per 100 g
Energy kJ / kcal: 1497 kJ / 354 kcal
fat: 3.3 g
hereof: saturated fatty acids: 0.7 g
carbohydrates: 73.1 g
of which sugars: 2.0 g
Fibre: 3.4 g
protein: 6.1 g
salt: 0.01 g
Ingredients for 4 people
for the rice pudding:
1 can of 400 ml coconut milk
100 g Mochi rice
2 tsp sugar
marrow a little vanilla bean
1 pinch of salt
For the Giji berries Pesto:
100 g dry goji berries soaked for 2 hours in warm water
40 g pine nuts
2 tsp honey
10 basil leaves
For the stewed apple:
2 Pink lady apples
Zest of half a lemon
Juice of half a lemon
3 tsp brown sugar
1 pinch of ground cinnamon
50 g of dried blueberries
some vanilla marrow
5 Tsp water
Bee pollen to garnish
Wash the rice well, drain
and simmer in coconut milk with sugar, vanilla and salt 40 minutes on very low heat, if too much liquid is absorbed before the end of cooking, pour some soy milk. Pour the rice and allow to cool.
Sieve the soaken goji berries, but keep the water.
Melt the honey in some warm 'berry water' and add to the berries.
Puree Berries, pine nuts and basil in the Thermomix,
Add some goji 'berry water' to get a pesto texture.
Keep the pesto in the fridge.
The stewed apple:
Peel and core the apples and cut into small cubes.
Mix with all the ingredients and cook in a pan with lid until nice and soft.
Then leave to cool and keep in the fridge.
Serve cold and sprinkle with some bee pollen and decorate with berries in season.