• Coconut cream and vanilla risotto with gold leaf

    Serves: 4
    Cooking Time: 1 hour

    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. 

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