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Red Rice Risotto Ice Cream
By Mark Vann 4 cups Bhutanese Red Rice (cooked)4 cups heavy cream1/2 cup sugar2 vanilla beans (split), or 2 teaspoons vanilla extract6 tablespoons candied ginger (chopped)1/2 teaspoon ginger powder4 tablespoons butter2 cups strawberry-plum compote2 pints vanilla ice cream or ginger ice cream if available Strawberry-Plum Compote: 2 pints strawberries, (steamed and halved)5 - 6 plums (pits removed and sliced)1/2 cup sugar4 tablespoons water
Red Rice Risotto: Combine the cream, sugar, vanilla bean and the ginger in a saucepan over low heat. Bring the mixture to a simmer and simmer for 2 - 3 minutes, remove the vanilla bean, scraping the seeds into the mixture. Slowly stir in the rice and return to a simmer, stirring occasionally. Warm the compote in a saucepan and reserve. When the mixture is creamy, not thick, add the butter to the rice, and stir to incorporate. Place the rice into bowls and place the compote in the center of the risotto and top each with a scoop of ice cream and serve. Strawberry-Plum Compote: Place all the ingredients in a saucepan and place over low heat, bring to a simmer and cook for 15-20 minutes, check the sweetness adding more sugar if necessary. Keep warm until ready to serve.
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