Mangoes and raspberries with vanilla rice

all details

Fruity and creamy with a lovely soft texture.

Mangoes and raspberries with vanilla rice
Photo: Jennifer Soo

Ingredients

  • 1/2 cup slivered almonds
  • cup medium-grain white rice
  • 1/2 tsp vanilla extract
  • 1 tbsp castor sugar
  • 1/2 cup coconut cream
  • 300ml thickened cream
  • 1 large mango, peeled and cut into chunks
  • 1 punnet (125g) raspberries

Method

Method

Preheat oven to 200C. Place almonds on a paper-lined tray and toast for four to five minutes until golden, then remove and cool. Combine rice and 1 cups of water in a saucepan and bring to the boil. Reduce heat and cook, covered, for 10-12 minutes or until rice is tender and water is absorbed. Remove to a bowl and cool in the fridge. Combine vanilla, sugar, coconut cream and thickened cream in a small bowl and beat with an electric mixer until soft peaks form. Fold rice into cream mixture. Divide the mixture between four serving glasses (about one-cup capacity) then add mango. Top with raspberries, sprinkle with almonds.

TIP Alternatively, use two layers of rice, on the top and bottom.

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