Coconut rice with mango sorbet

Name: Coconut rice with mango sorbet
Yield: 8
Ingredients: 300ml milk; 400ml can coconut milk; 270ml can coconut cream; 1 vanilla bean, split, seeds scraped; 180g arborio rice; 1/2 cup (110g) caster sugar; 2 egg yolks; 1 mango, sliced; 1/3 cup (120g) palm sugar syrup* (see notes below) or 2 tbs brown sugar; Mango sorbet and micro herbs* (optional - see notes below), to serve

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Luke Mangan's Seminyak diner Salt Tapas, dishes the fresh light dessert goods with this coconut rice and mango sorbet recipe. Begin this recipe a day ahead.

300ml milk
400ml can coconut milk
270ml can coconut cream
1 vanilla bean, split, seeds scraped
180g arborio rice
1/2 cup (110g) caster sugar
2 egg yolks
1 mango, sliced
1/3 cup (120g) palm sugar syrup* (see notes below) or 2 tbs brown sugar
Mango sorbet and micro herbs* (optional - see notes below), to serve

Method

1.

To make the coconut rice, combine milk, coconut milk, coconut cream, vanilla bean and seeds in a pan over medium heat. Bring to the boil, then add rice and reduce heat to low. Cook, stirring, for 30 minutes or until soft and thick. Remove from heat, stir in 1/3 cup (75g) sugar and allow to cool.
2.

Meanwhile, whisk egg yolks and remaining 2 tbs sugar in a heatproof bowl until sugar dissolves. Set the bowl over a saucepan of gently simmering water (don't let the bowl touch the water) and whisk constantly until thick and pale. Remove from heat and whisk for a further 2-3 minutes. Fold through rice. Transfer to an airtight container and chill overnight.
3.

Remove vanilla bean, then serve rice with mango slices, palm sugar syrup or brown sugar, sorbet and herbs, if using.