Name: Coconut Rice with Fruit Tartare
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: For 6 people
Cuisine: African
Ingredients: ¼ pomegranate; 40 g (1½ oz) white chocolate; 40 g (1½ oz) caster (superfine) sugar; 1 vanilla bean; ¼ pineapple; ½ mango; Small edible flowers, such as coriander (cilantro) flowers or pansies; Thinly sliced zest of 1 lime; 100 g (3½ oz) parboiled long-grain rice; 200 g (7 oz) Speculaas biscuits (Dutch spiced biscuits); 2 cups (500 ml) coconut milk; ⅓ cup (80 g) unsalted softened butter

Preparation info

For
6
people

Difficulty
Easy
Ready in
1 hr 15

Appears in

Saka Saka

By Anto Cocagne and Aline Princet

Published 2022

About

Ingredients

200 g (7 oz) Speculaas biscuits (Dutch spiced biscuits)
⅓ cup (

Method

Preparation

Crush the Speculaas biscuits in a bowl, add the softened butter and mix well. Press the biscuit mix into round tart rings to make the bases. Set aside.

Combine half the coconut milk in a pot with the rice and sugar. Split the vanilla bean lengthways and scrape the seeds into the pot, then add the empty bean. Bring to the boil, then reduce the heat to low and cook,