At a glance
This bold flavor combo brings together aromatic cardamom rice simmered in coconut cream with a sweet-salty coconut sauce that takes about 90 minutes to cook. The trickiest part is creating delicate caramel threads for topping, but it's worth the effort—finish with fresh mango and you've got a stunning, unexpected dessert that'll surprise your taste buds.
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Cook the rice
Cook the wholegrain rice in a small saucepan until completely soft. With classic wholegrain rice, use a bit more water than you'd normally use. Once it's soft, stir in a couple of teaspoons of sugar, a pinch of salt, and pour in the rice wine.
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Pudding-like consistency
Simmer until the wine has evaporated. Then add the coconut cream and a pinch of cardamom, and simmer until it reaches a pudding-like consistency. Finish by sweetening with date syrup.
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Coconut cream
Simmer the coconut cream, sweeten it with sugar, add a teaspoon of salt, and let it reduce slowly over low heat until it reaches a sauce-like consistency. The sauce should be both sweet and salty at once — it will beautifully balance out the tangy-sweet rice.
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