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!