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Tamarind Pineapple with Arborio Rice Ice Cream

Tamarind Pineapple with Arborio Rice Ice Cream

With coconut, rice granola and pistachio.

Created by Tilda Chef Team of the Year 2018 winners James Garred & Tony Stuart.

  • Hard
  • Serves 4





  • 1 pineapple, peeled and quartered
  • 600ml water
  • 90g caster sugar
  • 16 whole cloves
  • 1 cinnamon stick, broken into quarters
  • 1 red chilli, de-seeded and roughly chopped
  • 1 vanilla pod, halved lengthways and seeds scraped
  • 40g ginger, peeled and thinly sliced
  • 2 tbsp tamarind paste

Rice Ice Cream

  • 150g Tilda Arborio rice
  • 600ml full fat milk
  • 60g caster sugar
  • 75ml condensed milk
  • 15g glucose
  • 50ml double cream
  • ½ leaf gelatine
  • 1 tbsp vegetable oil for frying

Pineapple Tuille

  • 1/4 pineapple
  • 20g icing sugar

Coconut Gel

  • 200ml of coconut milk
  • 2g of agar agar

Rice Granola with Pistachio

  • 200g Tilda Arborio rice
  • 50g pistachio
  • 20g fresh coconut
  • 30g palm sugar
  • 3 tbsp vegetable oil


  1. For the Pineapple - Add the water, sugar, cloves, cinnamon, red chillies, vanilla pod, ginger and tamarind paste together in a saucepan.

  2. Bring ingredients to a boil.

  3. Peel and quarter the pineapple, then add to the stock.

  4. Place cartouche over the saucepan and cook until pineapple is slightly soft.

  5. Leave to cool in stock.

  6. Place on a metal rack and cook in oven until a caramelised golden colour.

  7. For the Rice Ice Cream - Heat the milk and reduce slowly to 450ml.

  8. Heat the oil and toast the rice in a saucepan until deep golden. Add the reduced milk and leave to infuse for 20 minutes.

  9. Sieve the milk and rice mix, discard the rice and return the milk back to a pan.

  10. Heat the rice infused milk with the sugar, condensed milk and the glucose until the sugar has dissolved.

  11. Soak the gelatine in cold water until soft, heat the cream, dissolve the gelatine in the cream then add this to the rice milk.

  12. For the Pineapple Tuille - Slice pineapple on a mandolin.

  13. Place slices on silpat mat and dust with icing sugar.

  14. Leave to dry in hot cabinet.

  15. For the Coconut Gel - Bring ingredients to a boil for 1 minute then pour onto a tray to set.

  16. Once it has set, blitz in a blender until smooth and pass through a fine sieve.

  17. Transfer to a squeezey bottle.

  18. For the Rice Granola with Pistachio - Cook the rice in a saucepan of boiling water.

  19. Once cooked drain and rinse off the excess starch under warm running water.

  20. Drain again and separate the grains onto a baking tray.

  21. Dry the grains out in the oven at 70C until they are dry and crisp.

  22. Heat the oil in a saucepan. Add the rice grains to the pan and cover with a lid.

  23. Constantly shake the pan over a medium to high heat (just as you would do when making popcorn) until all grains puff and slightly golden.

  24. Leave to cool.

  25. Lightly toast the pistachios and then roughly chop.

  26. Microplane the palm sugar and coconut and add this to the rice along with the chopped pistachios.