Red Rice Risotto, Ice Cream & Strawberry Plum Compote T-r-l

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 cups cooked bhutanese red rice
• 4 cups heavy cream
• 1/2 cup sugar
• vanilla extract
• 6 tablespoons candied ginger (chopped)
• 1/2 teaspoon ginger powder
• 4 tablespoons butter
• 2 pints strawberries (steamed and halved)
• 5 -6 plums (pits removed and sliced)
• 1/2 cup sugar
• 4 tablespoons water
• 2 pints vanilla ice cream or 2 pints ginger ice cream

Recipe

• 1 red rice risotto:.
• 2 combine the cream, sugar, vanilla bean and the ginger in a saucepan over low heat.
• 3 bring the mixture to a simmer and simmer for 2-3 minutes, remove the vanilla bean, scraping the seeds into the mixture.
• 4 when the mixture is creamy, not thick, add the butter to the rice, and stir to incorporate.
• 5 slowly stir in the rice and return to a simmer, stirring occasionally.
• 6 strawberry-plum compote:.
• 7 heat the ingredients for the strawberry-plum compote in a saucepan to compote consistency. reserve.
• 8 to serve:.
• 9 place the rice into bowls and place the compote in the center of the risotto and top each with a scoop of ice cream and serve.