Coconut cream and vanilla risotto with gold leaf
Ingredients
- 350g risotto rice
- 1,5 litres water
- 50g castor sugar
- 1 vanilla pod
- 80ml (1/3 cup) fresh cream
- 125ml (½ cup) coconut cream
- 100ml desiccated coconut
- pinch of salt edible gold leaf (optional), to serve
Instructions
1
Rinse the rice in several changes of water until the water runs clear.
2
In a saucepan, bring the rice and water to a gentle boil over a medium heat and cook uncovered, stirring occasionally, until the rice is soft and porridge-like, about 40 minutes.
3
Add the sugar and stir until dissolved. Reduce the heat and simmer gently for 5 minutes. Remove from the heat and set aside.
4
Scrape the seeds from the vanilla pod, reserving the pod.
5
Add the cream, coconut cream, desiccated coconut, vanilla seeds and salt to the risotto and continue stirring until well combined.
6
To serve, place a small mound of risotto in each serving bowl and decorate with pieces of the vanilla pod. For a glamorous effect, add tiny pieces of edible gold leaf.
