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Coconut and yoghurt rice pudding arancini with yoghurt sorbet and mango
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.
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
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
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.