Rice pudding with coconut milk and mango pomegranate sauce

Name: rice pudding with coconut milk and mango pomegranate sauce
Total time: 40 min
Yield: 4
Ingredients: 100 gram White rice; 100 milliliters coconut milk; 4 leaf gelatin; 75 milliliters milk; 2 egg; 50 gram white caster sugar; 0.5 lime; 1 mango for the sauce; 0.5 lime for the sauce; 1 pomegranate for the sauce

Ingredients

100 gram White rice
100 milliliters coconut milk
4 leaf gelatin
75 milliliters milk
2 egg

50 gram white caster sugar
0.5 lime
1 mango for the sauce
0.5 lime for the sauce
1 pomegranate for the sauce

Directions

Heat the milk. Squeeze the gelatine and dissolve in the warm milk while stirring, do not let it boil again.
Beat the egg yolks for at least 3 minutes with the caster sugar, lime zest and juice into a light yellow and airy mixture. Whisk the warm milk gently through it, stir in the cooled rice and mix well.
In another clean bowl with clean whisks, whisk the egg whites with a pinch of salt. Spat the protein through the rice mixture.
Rinse the pudding mold with cold water and pour in the rice mixture. Leave to cool and then leave covered in the refrigerator for at least 2 hours.