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Coconut milk rice with strawberry ragout
ingredients
1 l coconut drink
salt
250 g organic rice pudding
500 g strawberries
½ vanilla pod
4 stalks of lemon balm
½ organic lemon (zest and juice)
2 tbsp agave syrup
preparation
Kitchen appliances
1 pot, 1 knife, 1 work board
Preparation steps
1.Put the coconut drink with a pinch of salt in a saucepan of at least 3 liters.
Add organic rice pudding to the pot and bring to the boil. Stir occasionally. Cook the rice gently in a closed saucepan over a low heat for 20 minutes. Stir once halfway through the cooking time. Stir well again after 20 minutes
2.At the same time, clean and wash the strawberries and cut lengthways into quarters. Halve the vanilla pod lengthways and scrape out the vanilla pulp with a knife. Wash lemon balm, shake dry, pluck the leaves, put some leaves aside for the garnish, chop the rest. Mix the strawberries with the vanilla pulp, lemon balm, grated zest and the juice of half a lemon and agave syrup.
3.Stir the rice pudding again, place in four bowls, serve with the strawberries, sprinkle with lemon balm and serve.