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Rice with coconut milk, rhubarb compote with vanilla
and crumble with Timut pepper 

de François Daubinet

Recipe for 10 persons

COCONUT MILK RICE (30 MIN)

  • 600 g of whole milk
  • 500 g of coconut milk
  • 250 g liquid cream 35%
  • 75 g wholemeal sugar
  • 1 vanilla bean
  • ½ Tonka bean
  • 250 g of round rice Arborio
  • 1 pinch of flower of salt 

RHUBARB AND VANILLA COMPOTE (30 MIN)

  • 1 kg rhubarb sticks
  • 100 g brown sugar
  • 1 vanilla bean
  • 500 g gariguette strawberries,
  • 1 piece of orange 

CRUMBLE WITH TIMUT PEPPER (35 MIN)

  • 160 g butter ½ salt
  • 120 g flour T55
  • 40 g almonds powder
  • 60 g brown sugar
  • 30 g oatmeal
  • 20 g flaked almonds
  • Timu pepper

Preparation

step 1 : Coconut milk rice (30 MIN)

  • Blanch the round rice, drain and rinse.
  • In a saucepan, pour the whole milk, coconut milk, cream and coconut sugar.
  • Add the split and scraped vanilla bean, grate the ½ tonka bean, add the blanched rice and cook over medium heat until desired texture without ever stopping to stir.
  • Remove the vanilla bean, add the fleur de sel, unload the rice pudding into a container and protect the preparation with a film. Keep in the refrigerator.
  • Cook the rice pudding and set aside until completely cooled.

step 2 : Rhubarb compote with vanilla (30 MIN) 

  • Wash and peel the rhubarb, cut into small pieces of 1 to 2 cm.
  • In a saucepan, place the rhubarb, add the brown sugar, the vanilla bean split and scraped, the zest of an orange, film and set aside for 1 hour at room temperature.
  • Remove the film and cook over medium heat until you have a compote-like texture.  Add the hulled and cut strawberries and finish cooking. Set aside.
  • Cook the compote and set aside until completely cool.

 

step 3 : Crumble with Timut pepper (35 MIN)

  • Cut the cold butter into small cubes, add the flour, almond powder and sand the mixture. Add the brown sugar, the oat flakes, the flaked almonds and a few turns of the Timut pepper mill.
  • Finish the mixture to obtain a homogeneous crumble. Spread on a lined baking sheet and bake for 25 minutes at 165°C.
  • Make and bake the pepper crumble and set aside until completely cool.

Assembly and finishing : 

  • In a pretty ceramic bowl, place 2 generous spoonfuls of coconut rice pudding, add a spoonful of rhubarb compote with vanilla and finally place a spoonful of Timut pepper crumble.

 

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