Coconut Rice Pudding

With Arborio rice, compressed mango & sorbet, honeycomb and pistachio crumble.

Serves 4

Ingredients

Rice Pudding

  • 100g Tilda Arborio Rice
  • 300ml almond milk
  • 300ml coconut milk
  • 60g palm sugar

Mango Sorbet

  • 500g mango
  • 110ml water
  • 90g caster sugar
  • 15g glucose powder

Honeycomb

  • 200g caster sugar
  • 70g glucose
  • 2 tbsp water
  • 10g bicarbonate of soda

Pistachio Crumble

  • 120g plain flour
  • 60g pistachios
  • 100g caster sugar
  • 3 tbsp brown sugar
  • 110g vegetarian butter

Garnish

  • Lemon verbena
  • Snap dragon flowers
  • Coriander

Method

Rice Pudding

  1. Put all the ingredients into a medium sized saucepan and bring to a boil, then turn to a low heat and cook covered for 20-25 minutes.

Mango Sorbet

  1. Dice 100g of mango and reserve for the finished dish.
  2. Bring the water, sugar and glucose to a boil, then allow to cool before blitzing with remainder of the mango and churning in an ice cream machine.

Honeycomb

  1. Mix the caster sugar, glucose and water and heat until it reaches 150˚C.
  2. Whisk in the bicarbonate of soda, pour into a tray and allow to cool.

Pistachio Crimble

  1. Blitz all of the ingredients to form a dough, then roll out and freeze.
  2. Blitz the frozen dough to form crumbs, then cook as discs at 160˚C for approximately 5 minutes or until golden brown.

To Serve

  1. Place the diced mango in the bottom of a bowl, top with the rice pudding and then finish with the honeycomb, crumble, sorbet and herbs.
  2. Garnish with the lemon verbena, snap dragon flowers and coriander.