Sweet Coconut Rice with Fruit and Ginger

Ingredients

• 1 Vanilla bean
• 400 ml coconut milk
• 600 ml Milk
• 600 ml heavy cream
• 80 g sugar
• 2 star anise
• 4 tbsp toasted coconut flakes
• 200 g rice pudding
• melted butter
• 1 Mango
• 2 mandarins
• 1 piece pickled red ginger
• 4 fresh mint sprigs
• 400 ml water
• 260 g sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla beans
• 1 star anise

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) fan-forced. Split the vanilla bean lengthwise and scrape out the seeds. Add the vanilla halves, seeds, coconut milk, milk, cream, sugar, star anise, and toasted coconut flakes to a large pot and bring to a boil. Simmer gently for 10 minutes, stirring frequently. Remove the vanilla halves and star anise.

2. 2.

   Add the rice pudding to the simmering liquid and cook for 5 minutes. Cover the pot with foil and bake the rice in the oven for about 20 minutes. Let it cool to room temperature.

3. 3.

   Peel and pit the mango, then dice into small cubes. Peel the mandarins, segment them, and remove all white membranes. Drain the ginger and finely chop. Mix mango, mandarin segments, and ginger in a bowl.

4. 4.

   Cook water, sugar, cinnamon, vanilla, and star anise over medium heat while stirring until caramelized. Add the fruit mixture. Remove from heat and cover; refrigerate for about 1 hour to marinate.

5. 5.

   Brush four small molds with butter and sprinkle with coconut flakes. Press the rice into the molds and transfer to dessert plates (or arrange in a ring on plates). Arrange the marinated fruit on top, drizzle with the syrup, and garnish with mint leaves before serving.