Red Rice Risotto, Ice Cream & Strawberry Plum Compote T-R-L

• 4 cups cooked bhutanese red rice
• 4 cups heavy cream
• 12 cup sugar
• vanilla extract
• 6 tablespoons candied ginger (chopped)
• 12 teaspoon ginger powder
• 4 tablespoons butter
• 2 pints strawberries (steamed and halved)
• 5 -6 plums (pits removed and sliced)
• 12 cup sugar
• 4 tablespoons water
• 2 pints vanilla ice cream or 2 pints ginger ice cream

1. RED RICE RISOTTO:.
2. Combine the cream, sugar, vanilla bean and the ginger in a saucepan over low heat.
3. Bring the mixture to a simmer and simmer for 2-3 minutes, remove the vanilla bean, scraping the seeds into the mixture.
4. When the mixture is creamy, not thick, add the butter to the rice, and stir to incorporate.
5. Slowly stir in the rice and return to a simmer, stirring occasionally.
6. STRAWBERRY-PLUM COMPOTE:.
7. Heat the ingredients for the Strawberry-Plum compote in a saucepan to compote consistency.
8. Reserve.
9. TO SERVE:.
10. Place the rice into bowls and place the compote in the center of the risotto and top each with a scoop of ice cream and serve.

cooked bhutanese red rice, heavy cream, sugar, vanilla, candied ginger, ginger powder, butter, pints strawberries, sugar, water, vanilla ice cream

Taken from www.food.com/recipe/red-rice-risotto-ice-cream-strawberry-plum-compote-t-r-l-169188 (may not work)