RED RICE RISOTTO ICE CREAM

4 cups Bhutanese Red Rice (cooked)
4 cups heavy cream
1/2 cup sugar
2 vanilla beans (split), or 2 teaspoons vanilla extract
6 tablespoons candied ginger (chopped)
1/2 teaspoon ginger powder
4 tablespoons butter
2 cups strawberry-plum compote
2 pints vanilla ice cream or ginger ice cream if available
FOR THE STRAWBERRY-PLUM COMPOTE:
2 pints strawberries, (steamed and halved)
5 to 6 plums (pits removed and sliced)
1/2 cup sugar
4 tablespoons water

RED RICE RISOTTO:
Combine the cream, sugar, vanilla bean and the ginger in a saucepan over low heat. Bring the mixture to a simmer and simmer for 2-3 minutes, remove the vanilla bean, scraping the seeds into the mixture.

Slowly stir in the rice and return to a simmer, stirring occasionally.

Warm the ingredients for the Strawberry-Plum compote in a saucepan and reserve.

When the mixture is creamy, not thick, add the butter to the rice, and stir to incorporate.

TO SERVE:
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.

Source: Mark Vann