Preparation
Rice:
Heat the 2% milk and the coconut milk with 20 g of sugar, vanilla and lemon grass.
Once the milk is boiling, reduce to low heat, add the rice and 20 g of sugar.
With a spatula, constantly stir the rice. It should take approximately 35 minutes for the rice to cook and to absorb the milk.
Once cooked, spread the rice evenly on a cold cooking sheet, remove the lemon grass and the vanilla sprigs, and cover the rice with a plastic film. Set aside.
English Cream:
In a pot, heat the milk.
In another pot, away from the stove, beat the egg yolks and sugar until the mixture turns white. Add the egg yolk and sugar mix to the hot milk, a little a at time, constantly stirring.
Cook on low heat, and continuing stirring until the mixture slightly thickens.
Remove from heat, add the rehydrated gelatin sheets, mix them in slowly and refrigerate.
Whipped Coconut Cream:
Whip the 35% whipping cream in a bowl. Once spikes begin to form, incorporate the sweet cream of coconut while whipping.
Refrigerate.
Assembling:
Once all preparations have cooled, combine the English cream and the rice in a bowl using a spatula
Add whipped cream and mix.
Pour the mixture into individual ramekins.
Garnish with mint leaves and vanilla sprigs.
