Wonderful gluten-free dessert – baked rice with crème.
400 ml. coconut milk
¼ cup water
¼ +2/3 cup of sugar
1 cup rice
3 cups of cream
1 teaspoon vanilla extract
Preheat an oven to 170 degrees.
Boil coconut milk and ¼ cup sugar. When the sugar is dissolved, add the rice, cover the lid and cook for about 20 minutes. Warm cream. Whisk eggs, remaining sugar and vanilla. Slowly pour the warm cream in the base mass. Stir occasionally. Pour the mass in a boiled rice and stir well.
Divide the mixture into molds. Place molds on a deep baking tray and pour some water in a tray.
Bake for one hour.