Indonesian rice dessert with coconut cream

Ingredients

• 2.5 cups coconut milk
• salt
• eggs - 2 pcs
• 200 g of lynx arborio
• Brown Sugar Demerara

Cooking

Step 1

Soak the rice for 1 hour, cook in plenty of boiling water for 5 minutes, drain the water. Heat 1 glass of coconut milk, add rice, a pinch of salt, cook for 10 minutes. Cool down. Grease small molds with butter, spread the rice and refrigerate. Beat eggs with sugar and remaining coconut milk. Cook the resulting cream in a water bath over low heat for 10-15 minutes, stirring constantly so that it does not curdle. Cool down. Remove the rice from the molds and serve with cold cream. Garnish with shredded coconut.