Rice pudding with mascarpone, vanilla and mandarins
With rice you can make some delicious desserts… We all know the rice pudding with saffron or the Spanish "arroz con leche" with cinnamon…
- cooking pot
- 100 gr rice round grain
- 500 ml coconut milk
- 3 star anise
- 1 vanilla stick
- 1 mandarin peel whole peel
- 2 tbl spoon agave syrup
- 200 gr mascarpone
- 1 egg white
Fruit and sauce:
- 250 ml mandarin juice
- ½ tbl spoon cornstarch
- 2 mandarin
- few mint leaves
- 10 butter cookies
For the rice pudding:
- Briefly rinse the rice under running water. Bring the coconut milk to boil and add the rice. Add the pieces of peel of a whole mandarin, the seeds from the vanilla pod and the 3 star anise seeds. Simmer on a low heat until the rice is al dente. You may need to add some extra milk if it boils dry. Stir in the agave syrup. Let cool.
- Beat the egg whites until firm.In another bowl, whisk the mascarpone as well and then gently fold in the firm egg white. This way you get a light mascarpone.
- Cut the parts of the 2 mandarins from their membranes with a sharp knife (you can also use them as they are). Juice some mandarins until you have enough juice, bring this almost to a boil. Dissolve the cornstarch in 2 tbsp water and mix it with the hot mandarin juice. Stir well and the juice will thicken.
- Put the shortbread cookies in a mortar and crush them to grit.
- When the rice has cooled, mix it with the mascarpone.
- First put a layer of biscuit grit in the glasses. Place a layer of the rice mixture on top. On this some pieces of mandarin and then continue again with a layer of rice. On top, finish with pieces of mandarin, a spoonful of the sauce and a mint leaf. Cover with cling film and let it cool further in the fridge. Enjoy!
Rice pudding… you all know the version of the rice pudding with saffron or with milk and cinnamon. As a child, I especially remember the rice dessert my mother made with whipped cream and fruit. This was extremely delicious! Because I like to use a combination of herbs, I made my own version with vanilla and star anise as seasonings. The sweet touch of the mandarin ensures that you don’t have to add many sweeteners to the rice pudding itself. Serve the glasses nice and cool and enjoy!
Calories: 418kcalCarbohydrates: 41gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 33mgSodium: 146mgPotassium: 181mgFiber: 1gSugar: 15gVitamin A: 770IUVitamin C: 31mgCalcium: 69mgIron: 2mg
Tried this recipe?Let us know how it was!
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!
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