for 4 person

Ice cream

150 g	basmati rice
3 dl	milk
3 dl	cream
160 g	sugar
2 stick	lemongrass, core finely chopped

Mango salad

1	mango, cut into cubes
1	passion fruit, halved, pulp scooped out
½ tbsp	peppermint, finely chopped
1 tbsp	icing sugar

How it's done

Ice cream

Toast the rice in a pan for approx. 2 mins. Pour in the milk and cream, bring to the boil, simmer for approx. 10 mins., remove the pan from the heat. Add the sugar and lemongrass, cover with cling film and leave to infuse for approx. 15 mins. Puree the mixture, leave to cool in a wide stainless steel bowl. Cover and freeze the mixture for approx. 4 hrs., stirring 3 times.

Mango salad

Mix the mango, passion fruit, mint and icing sugar. Serve with the rice ice cream.

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