Mangoes and raspberries with vanilla rice
Fruity and creamy with a lovely soft texture.
Photo: Jennifer Soo
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- 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
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.