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 clove

1 pinch of ground cinnamon

50 g of dried blueberries

some vanilla marrow

5 Tsp water

Bee pollen to garnish



The Rice:


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.


The pesto:


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.