Coconut and yoghurt rice pudding arancini with yoghurt sorbet and mango

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These little deep-fried rice balls are flavoured with coconut, sesame and yoghurt, turning the classic idea of Sicilian arancini on its head. Served with tropical diced mango and a creamy yoghurt sorbet, this is a stunning dessert that's sure to impress.

First published in 2019




Coconut arancini

Yoghurt sorbet

To serve


  • Ice cream maker


Begin by making the yoghurt sorbet. Ensure the bowl of your ice cream machine is fully frozen
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
Once cooled, stir in the yoghurt until equally combined. Churn in the ice cream machine and then freeze until ready to serve
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
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
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
Once the rice is at room temperature add the yoghurt and mix well to combine. Place the mixture in the fridge until chilled
Roll the rice mixture out into 20g balls
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
Roll the balls in the flour, then egg, then coat in breadcrumbs. Store in the fridge until needed
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
Serve with the diced mango and the yoghurt sorbet on the side
First published in 2019

Few chefs cooking today are as exciting as Michael Bremner, who takes flavours from all over the world and distills them into beautiful small plates of deliciousness at his acclaimed restaurant in Brighton.

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