Stonefruit Terrine with Creamed Rice
Caramelized pear and soft curd Terrine, roast blood plum and Venetian creamed rice.
400 ml can coconut milk
1/4 cup arborio rice
2 Tbs sugar
Pinch ground cardamom
1/4 cup puréed mango
Mango slices, for garnish
In a saucepan, boil coconut milk, rice, salt, sugar and cardamom. Reduce heat and simmer for 25-35 minutes, stirring occasionally. Remove from heat and let cool until just warm.
Place large tablespoons of rice into a cup or plate and top with mango puree.
Finish with mango slices and serve.