Coconut Rice with Fruit Tartare

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

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,