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.


Photography by Paul "Sweet Paul" Lowe

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