Coconut cream and vanilla risotto with gold leaf
- 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
Rinse the rice in several changes of water until the water runs clear.
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.
Add the sugar and stir until dissolved. Reduce the heat and simmer gently for 5 minutes. Remove from the heat and set aside.
Scrape the seeds from the vanilla pod, reserving the pod.
Add the cream, coconut cream, desiccated coconut, vanilla seeds and salt to the risotto and continue stirring until well combined.
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.