Coconut rice pudding

Name: Coconut rice pudding (Honey ice cream)
Yield: Makes 8
Ingredients: Icing sugar for dusting; Micro Firestix edible flowers; 1 unwaxed lemon, zested; 40 g dessicated coconut; 150 ml double cream; 800 ml double cream; 550 ml Greek thyme pollen honey; 9 egg yolks; 1 kg Greek yogurt; 100 ml egg white; 100 g caster sugar; 100 g Icing sugar, sifted; 100 g pudding rice; 400 ml milk; 200 ml unsweetened coconut milk; 50 g caster sugar; ½ orange, zested (optional)

Honey ice cream

Preparation info

Makes
8

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Rice pudding

100 g pudding rice
400 ml milk
200

Dessert
Vegetarian
Gluten-free

Method

Rice pudding

Cover the rice in a pan with cold water and bring to the boil. Remove and rinse in cold water. Place rice in a clean pan with the milk, coconut milk, sugar and zest and bring to a low simmer. Cover and cook until tender (45 mins), stirring regularly. Allow to cool. Soft whip the cream and add to the rice.