Vanilla Coconut Congee

Preparatory workFor the rice congee, cook whole grain rice with water in a ratio of 1:10 for 5-6 hours on the lowest heat. Peel the apple and cut into small cubes. Cut open the vanilla bean, scrape out the vanilla pulp. E Heat the coconut milk in a saucepan, add the sugar, sliced apple, half of the coconut flakes and the vanilla pulp with the scraped out pod and bring everything to the boil briefly. M Empty the rice congee into it W add a small pinch of salt H and stir in a teaspoon of sour cream or curd. F add a dash of boiling water and simmer until the apple is soft. Keep stirring.

Arrange the vanilla congee in bowls and serve sprinkled with the remaining coconut flakes.

Effect warming, soothing, relaxing, nourishing, spleen and stomach strengthening, moisturizing RecommendationEnergizing alternative to chocolate and cakes when craving for sweets.

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