Name: Rice Milk and Coconut Custard (A Lactose free recipes) recipe by Manisha Shukla at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: For making Rice Milk:; Cooked Rice 1 1/2 cup; Water 3 cups; Coconut milk 1 cup; Coconut Creme 1 cup; Eggs 2; Corn Starch or Vanilla Custard Powder 5 tsp; Honey or Sugar or Agave Syrup - according to taste; Strawberry jam 2 tbsp; Beet root juice 1 tsp; Cashew nuts and pistachio for garnish

ABOUT Rice Milk and Coconut Custard (A Lactose free recipes) RECIPE

Coconut Custard With Homemade Rice Milk.

Ingredients Serving: 6

For making Rice Milk:
Cooked Rice 1 1/2 cup
Water 3 cups
Coconut milk 1 cup
Coconut Creme 1 cup
Eggs 2
Corn Starch or Vanilla Custard Powder 5 tsp
Honey or Sugar or Agave Syrup - according to taste
Strawberry jam 2 tbsp
Beet root juice 1 tsp
Cashew nuts and pistachio for garnish

Instructions

Blend Rice with Water. Heat a thick bottomed pan, add rice milk to heat. After boiling add custard powder or cornflour by mixing in a little water. Add sugar and stir continuously. Add well beaten eggs and vanilla extract.
After getting required consistency for custard take half custard pudding in a glass bowl. Add strawberry jam and beet root squeezed water in the other half. Let both cool a little. After coming to room temperature, set strawberry jam mixed custard over plain custard.
Refrigerate and serve with cashew nuts and pistachio garnishing.

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