Coconut Cream Rice with Ginger

Ingredients

• 125 ml Coconut milk
• 200 ml low‑fat milk
• 80 g milk rice
• 100 g candied ginger
• 40 g sugar
• zest of 1 lime
• 2 packets vanilla sugar
• 250 ml Whipping Cream
• 4 tsp gelatin
• lime slices (for garnish)
• Mint leaves (for garnish)

Instructions

1. 1.

   Add coconut milk and milk to a pot and bring to a boil. Stir in the milk rice, then simmer gently for 5–10 minutes. Let the rice sit to absorb liquid for another 30–35 minutes.

2. 2.

   Finely dice the ginger. Set aside 20 g for garnish. Mix the remaining ginger with sugar, lime zest, and vanilla sugar; let cool.

3. 3.

   Whip the cream until stiff peaks form, incorporating the instant gelatin as it sets. Fold the whipped cream into the cooled milk rice mixture. Transfer to a bowl and chill in the refrigerator for 1 hour.

4. 4.

   Garnish the coconut cream rice with lime slices, mint leaves, and diced ginger before serving.