- 4 cups water - 1¼ cups red rice - 1/2 teaspoon salt - 425ml coconut milk - 1 cup thickened cream - 1/2 vanilla bean (split) - 1/2 cup castor sugar - 100g pistachios chopped roughly - 125g maraschino cherries - 50g dried coconut flakes
In a medium saucepan combine water and Forbidden Red Rice and bring to the boil. Add salt, cover and cook over low heat for about 20 minutes or until tender.
Uncover and simmer, stirring occasionally over moderately low heat for 10 minutes. Add the coconut milk and simmer until the liquid becomes very thick, about 35 minutes.
Meanwhile, in a small saucepan, combine the thickened cream and vanilla bean and bring to a simmer. Cook for 3 minutes, remove from the heat, cover with lid and let steep for 20 minutes. Scrape the seeds from the vanilla bean into the cream; discard the bean.
Stir the sugar into the cream until dissolved. Stir the cream into the rice and let stand covered, for 30 minutes.
Cool rice completely and layer into glass with pistachio and maraschino cherries.
Garnish with maraschino cherries and coconut flakes.
Credits: Chef - Melissa Rajic | Styling - Sarah Egan | Photographer - An Architect Photographed My Undies