Usually, cinnamon is the only topping I need for rice pudding. But this recipe for a coconut oil stir-fry sauce takes it to the next level. For this one, the cinnamon acts as equalizer between tart goat cheese, sweet berries and savory parsley.
#SpoonTip: Goat cheese can be optional if you want to make it vegan.
Berry Coconut Oil Stir-Fry Sauce
- Prep Time:5 minutes
- Cook Time:20 minutes
- Total Time:25 minutes
- 1 cup cooked white rice
- 2 cup almond milk
- 1 pinch salt
- 2 tablespoons of vanilla extract
- 2 tablespoons of cinnamon
- 3 tablespoons of lemon juice
- 1 tablespoon parsley flakes
- 1 tablespoon goat cheese
- 2 teaspoon sugar or honey
Heat a medium pan coated in coconut oil. Slice grapes in half and add with raspberries, lemon, cinnamon and parsley to the pan. Fry until raspberries break down.
Add rice, vanilla, salt, sugar and almond milk to a small pot and simmer until almond mild is absorbed. Add goat cheese and a pinch more parsley to the pan with berries.
Fill a jar with rice and top with stir-fried berry sauce. Garnish with fresh berries and cinnamon.