10 January 2013,21:25 by

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Although commercially ground rice can be used for this dish, grinding jasmine rice in a food processor gives a better result.
Serves :

Preparation Method :

  • Put the rice and the soaking water into a food processor and process for a few minutes until the mixture is soupy.
  • Heat the coconut milk and cream in a non-stick pan.
  • When the mixture starts boiling, stir in the rice mixture. Cook over a very gentle heat for 10 minutes, stirring constantly.
  • Stir the sugar into the coconut rice mixture and continue cooking for further 10 - 15 minutes or until the mixture is thick and creamy.
  • Line a rectangular tin (pan) with baking parchment. Pour the coconut rice mixture into the pan, cool, and then chill until the dessert is set and firm.
  • To make the coulis, put the blackcurrants in a bowl and sprinkle with the sugar. Set aside for 30 minutes.
  • Transfer the blackcurrants and raspberries to a sieve (strainer) over a bowl. Use a spoon to press the fruit against the sieve so that the juices collect in the bowl.
  • Taste the coulis and add more sugar, if necessary.
  • Cut the coconut cream into diamonds.
  • Pour a little of the coulis mixture onto each plate.
  • Arrange the diamonds on top, and decorate with the raspberries and mint leaves.


  • 75 grams jasmine rice, soaked overnight in 175 ml water
  • 350 ml coconut milk
  • 150 ml single (light) cream
  • 50 grams castor (superfine) sugar
  • Raspberries and fresh mint leaves, to decorate

For the coulis

  • 75 grams blackcurrants, stalks removed
  • 2 tabspoons caster (superfine) sugar
  • 75 grams fresh or frozen raspberries

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