Perfect for a decadent breakfast treat or as a not-too-sweet dessert!


This recipe is from my Spring 2015 issue!

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Serves 4

You will need:



1 cup jasmine rice



5 cups water



1/2 teaspoon salt



1 cup heavy cream



1/2 vanilla bean, just



the seeds



toasted almond flakes,



for serving



honey, for serving


  1. Place the rice, water, and salt in a pot and bring to a boil.
  2. Simmer on medium heat until al dente. Strain and allow to cool.
  3. Whip the cream and vanilla seeds until you have a smooth cream.
  4. Put a little of the cream aside and add the rest to the cold rice. Mix well.
  5. Serve in bowls with toasted almonds, honey, and extra cream on top.

TIP:

Photography by Paul "Sweet Paul" Lowe

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