Sweet Coconut Rice with Vegetables and Ginger
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
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.
