Hello Strawberry Sunrice!

“Hello Strawberry-Sunrice” – dessert

How much people are talking about the weather these days: too wet, too cold and too dark... but it's so easy to bring the sun and the associated spring feelings home. Our "Hello Strawberry-Sunrice" dessert makes you forget about umbrellas and bad moods and becomes the sunny highlight of the day, regardless of the outside temperature: Fresh strawberries and delicately sour rhubarb harmonize with a fine Rising Sun milk cream with Cointreau and crunchy pistachio nuts is crowned. Here's the recipe:


(for 2 people)

  • 250 ml milk
  • 25g sugar
  • 1/2 packet of vanilla sugar
  • A pinch of lemon peel (from an organic lemon)
  • A pinch of salt
  • 40g Lotao Prince of Bengal Baby Basmati
  • Zest of an orange
  • 1 tsp coconut oil
  • 150 g rhubarb
  • 150g strawberries
  • 1 tbsp Cointreau


Rising Sun Orange fruitier than ever: summer!

  1. Bring the milk, 2 tablespoons of sugar, vanilla sugar and lemon peel with a little salt to the boil. Cook the rice according to the package instructions and add the orange zest and coconut oil at the end.
  2. In the meantime, wash the rhubarb and cut it into pieces. Also clean and chop the strawberries.
  3. Cook the fruit together with the Cointreau and the remaining sugar over medium heat for a few minutes until the fruit is soft. Then puree and let cool.
  4. Layer rice and fruit cream alternately in a glass and finally sprinkle with chopped pistachio nuts. Bon appetit!

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