Rice Cakes with Kiwi Sauce

Put the washed long-grain rice in a saucepan with the 350 ml of water. Add 175 ml of coconut milk. Simmer gently over low heat for 25 minutes, gradually adding the remaining coconut milk, until the long grain rice has completely absorbed the liquid and the long grain rice is soft. Stir 2 tbsp sugar into the long-grain rice. Pour the long grain rice into a shallow dish (about 1, 5 liters) lined with plastic wrap. Leave to cool for one night. Turn out the long-grain rice and cut into 16 bars and shape into small cakes. The surface should be smooth. Top the tartlets with the kiwi slices.

For the kiwi sauce, finely mash the kiwi with the thick juice and lime juice and strain the sauce through a sieve. Add a little kiwi liqueur to taste. Serve each tartlet garnished with the sauce. (Yellow kiwi sauce to tartlets with green kiwi slice!)

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