Rice Cream and White Chocolate Sandwich

Black Rice Biscuit
1 cup sticky glutinous rice, soaked in water over night

2 cups coconut cream

Rice ilk and White Chocolate
1 cup brown rice, soaked in water overnight

1.2 litres coconut milk

½ cup raw sugar

400ml coconut cream

200g vegan white chocolate, broken into small pieces

1 tbsp agar agar

Candied Peanuts
100g raw, unsalted peanuts (no skin)

200g palm sugar

½ long dry red chilli, seeded and finely chopped

To Assemble
1 punnet fresh or freeze dried raspberries

1 punnet marigolds, petals picked

Black Rice Biscuit
Preheat oven to 120 degrees Celsius. Drain the black rice and place into a pot with the coconut cream. Bring to the boil then place a tight-fitting lid on. Reduce the heat to a very low simmer and cook for 10-15 minutes. Check and stir every few minutes during the cooking time. Set aside once the grains are quite soft. Once the rice has cooled slightly, place into a blender and puree to a fine paste. Lightly oil 2 pieces of greaseproof paper. Place the mix into the middle of 1 of the greaseproof pieces of paper. Press the other piece of paper over the top. Use a rolling pin to evenly roll out the rice mixture to ½ cm thick. Carefully remove the top piece of paper leaving the mixture on the bottom. Transfer the rice mixture onto a baking tray and dry out in the preheated 120C oven for 20 minutes. Once slightly set, using a sharp knife, mark the desired shape of the biscuits into the rice mix. Leave in the oven and continue drying out for a further 2 hours or until crisp. Set aside to cool. Carefully break into the desired biscuit shape.

Rice Milk and White Chocolate

Drain and rinse the brown rice. Puree in a blender with half the coconut milk until very finely pureed. Pour into a pot with the remaining coconut milk, sugar and agar. Bring to the boil then lower to a gentle simmer and cook for 5 minutes. Meanwhile, in another pot, bring the coconut cream to the boil then remove from heat and whisk in the chocolate. Finely strain the rice mixture then whisk in the chocolate and coconut cream. Allow the mixture to completely cool down and set in the fridge. Once set, whisk the rice and chocolate to form a thick, smooth batter.

Candied Peanuts
Place palm sugar in a small heavy-duty stainless steel pot. Over a low heat, melt the palm sugar stirring constantly. Increase the heat and add the remaining ingredients. Stir vigorously until the peanuts are well coated with the now caramel. Cook the caramel to 146C. Pour onto a baking tray lined with greaseproof paper and allow to cool at room temperature until ready for use.

To Assemble

Sandwich the rice milk and white chocolate, broken up candied peanuts, fresh raspberries and marigold petals between two of the black rice biscuits. Serve on a platter or individual plates. Eat like a sandwich.