Coconut Risalamande with Mango-Lime Sauce (Danish × Thai)

Method

1. Put the rice and water in a heavy-based 18 cm saucepan, bring to a boil on medium-high heat, stirring, and let it bubble for 2 min, until most of the water is absorbed.

   Add in this stepShort-grain (pudding) rice 55 gWater 70 ml

   medium-high heat

2. Pour in the coconut milk (shake the can well first) and the milk and bring to a boil on medium heat, stirring constantly. Cover, turn down to low heat and cook for 35 min. Coconut milk catches easily, so stir and scrape the bottom every 4–5 minutes until the rice is very soft and thick.

   Add in this stepCanned coconut milk 200 mlMilk 150 ml

   medium heat→low heat

3. Stir in part of the sugar and the salt and transfer to a bowl. Press baking paper onto the surface, let it cool, then refrigerate for at least 4 h until completely cold.

   Add in this stepSugar 15 gSalt 1 pinch

4. Set one whole almond aside and chop the rest coarsely. Toast the coconut and chopped almonds in a dry frying pan on medium-low heat for 3 min, stirring all the time, until light golden, then tip straight onto a plate to cool. Coconut burns in seconds, so don't walk away.

   Add in this stepUnsweetened desiccated coconut 10 gBlanched almonds 25 g

   medium-low heat

5. Peel the mango and cut the flesh off the stone. Blend half of it with the lime juice, a little lime zest and the remaining sugar into a smooth sauce, and cut the other half into 1 cm cubes.

   Add in this stepRipe mango 1Lime (juice and zest) ½Sugar 10 g

6. Whip the cold cream to soft peaks. Loosen the cold rice with a spoon, stir in half the crunch, then fold in the cream in two additions. Hide the whole almond, spoon into bowls and top with the mango-lime sauce, mango cubes and the rest of the crunch.

   Add in this stepDouble (heavy) cream, cold 100 ml