Sweet Coconut Rice with Vegetables and Ginger

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Sweet Coconut Rice with Vegetables and Ginger
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Health Score:
6,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in

Ingredients

for
4
Ingredients
1 Vanilla bean
400 milliliters Coconut milk
600 milliliters milk
600 milliliters Whipped cream
80 grams sugar
2 Star anise
4 Tbsps toasted Shredded coconut
200 grams Arborio rice
melted butter
1 ripe Mango
2 Mandarin orange
1 pc pickled red ginger
4 fresh mint
For the syrup
400 milliliters water
260 grams sugar
1 tsp Ground cinnamon
1 tsp Vanilla bean
1 Star anise
How healthy are the main ingredients?
Whipped creamCoconut milksugarsugargingerMango

Preparation steps

1.

Preheat convection oven to 160°C (approximately 325°F). Cut vanilla bean in half lengthwise and scrape out the seeds. Add vanilla pod halves, coconut milk, milk, cream, sugar, anise and coconut to a large pot and bring to a boil. Reduce heat and simmer 10 minutes, stirring often. Remove vanilla bean and star anise.

2.

Pour the rice into the simmering milk, stir and cook 5 minutes. Cover the pan with aluminum foil and bake the rice in the oven about 20 minutes.. Then allow to cool to room temperature.

3.

Peel and core mango and cut the flesh into small cubes. Peel mandarin orange and cut into segments. Peel and finely chop ginger. Mix mango, mandarin slices and ginger in a bowl.

4.

Cook water, sugar, cinnamon, vanilla and anise over medium heat while stirring to make a caramel. Add mango, mandarins and ginger. Remove from heat and let stand, covered about 1 hour in the refrigerator.

5.

Brush 4 ramekins with butter and sprinkle with grated coconut. Press rice into the molds and turn out onto dessert plates. Top with marinated fruit. Drizzle with the marinade and serve garnished with mint leaves.