Coconut and yoghurt rice pudding arancini with yoghurt sorbet and mango

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Ingredients

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Coconut arancini

Yoghurt sorbet

To serve

1
Begin by making the yoghurt sorbet. Ensure the bowl of your ice cream machine is fully frozen
2
Place the double cream, sugar, honey and glucose in a pan and gently heat, stirring to dissolve the sugar and glucose. Remove from the heat and cool
  • 250g of double cream
  • 50g of sugar
  • 100g of honey
  • 50g of glucose
3
Once cooled, stir in the yoghurt until equally combined. Churn in the ice cream machine and then freeze until ready to serve
4
Lightly fry the rice in the tablespoon of oil until toasted and starting to turn light golden
  • 1 tbsp of neutral oil
  • 125g of pudding rice, Michael also suggests risotto rice for a different texture
5
Add half the water and stir until thick, then add the rest of the water. Stir every now and then to avoid sticking to the pan
  • 250ml of water
6
After about 10–15 minutes, when the rice is almost cooked, add the desiccated coconut, creamed coconut, black sesame seeds and sugar then remove from the heat and allow to cool
7
Once the rice is at room temperature add the yoghurt and mix well to combine. Place the mixture in the fridge until chilled
8
Roll the rice mixture out into 20g balls
9
Set up three shallow bowls; one with the flour, the next with the beaten egg and the final with the Panko breadcrumbs
  • 2 eggs
  • 100g of flour
  • 150g of Panko breadcrumbs
10
Roll the balls in the flour, then egg, then coat in breadcrumbs. Store in the fridge until needed
11
To serve, heat a pan of oil until it reaches 170°C. Deep-fry the balls for around 4–6 minutes, or until the balls are nice and golden and hot in the centre
  • oil, for deep-frying
12
Serve with the diced mango and the yoghurt sorbet on the side
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