Creamy Coconut Rice with Candied Ginger
Bring the coconut milk and milk to a boil in a saucepan. Stir in the rice and cook for 5-10 minutes. Reduce the heat and simmer for 30-35 minutes, until creamy. Finely chop the ginger. Set 20 grams (approximately 2/3 ounce) aside for garnish. Stir the remaining ginger, sugar, lime zest and vanilla sugar into the rice and let cool. Whip the cream, sprinkling in the instant gelatin, then fold into the rice pudding. Transfer to a serving bowl and chill for 1 hour. Garnish with lime zest, mint and reserved ginger.