Coconut Rice Casserole with Oranges

Pre-cooking and cooking: in about 35 min, baking: in about 40 min.

(*) for a high ovenproof dish of about 3 liters, greased, should offer for 4 people.

Boil sugar with water in a wide chrome steel pan without stirring. Reduce temperature, gently rolling over medium heat while occasionally moving the skillet back and forth, until a light brown caramel forms. Add orange juice and Grand Marnier (to taste), simmer until syrupy, remove skillet from heat.

Cut oranges, peeled, white membranes removed and halved lengthwise, into slices about 5 mm thick, set aside with lid closed. While doing so, collect juice, stir through with syrup.

Coconut rice: combine milk and coconut milk, bring to a boil together with the long grain rice, salt and ginger in a frying pan, simmer over medium heat for about 25 min, stirring occasionally, until a moist paste forms, cool.

Stir sugar (1) with butter until soft, add yolks and coconut chips, mix. Beat egg whites with salt until stiff, add sugar (2), continue beating briefly until glossy, fold exactly into long grain rice.

Layer in: spread 1/2 coconut rice evenly in prepared dish, top with 1/2 of the orange slices set aside. Repeat the process. Pour syrup over the top. place on baking sheet.

Bake: 25 min in the lower half of the oven heated to 200 degrees.

Coconut chips on top

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