Sweet Coconut Rice with Compote

Put the rice in a medium saucepan, cover with cold water and place over high heat. Bring to the boil then remove from heat immediately and strain the rice. Refresh in iced water to stop the rice from cooking further.

Return the rice to the saucepan and add the milk, coconut cream, salt, vanilla bean and coconut. Bring to the boil, then reduce heat to low and cover. Cook for 10-12 minutes until the rice is soft and liquid has absorbed. Add the lime zest and gelatin, stirring until the gelatin has dissolved. Transfer the cooked rice to a bowl and cover with cling wrap, to prevent a skin forming on the surface. Leave to cool to room temperature.

Remove the cling wrap and discard the vanilla bean. Fold the yoghurt through the rice and store, covered, in the fridge until ready to serve.

For the Berry Compote: In a small saucepan, bring the water, orange juice to the boil over medium high heat, stirring. Reduce the heat to low, add the fruit and cook until syrupy and the fruit is soft and beginning to break down. Allow to cool before serving.