Kiwi Milk Rice Tureen with Orange Salad

Blanch risotto rice in plenty of salted water for about 2-3 minutes ¿ strain. Slowly cook with a halved, scraped out vanilla pod, vanilla sugar and the milk until creamy. Soak the gelatine and squeeze it out. When rice is soft, remove from heat, remove vanilla bean, add gelatin, stir until gelatin is dissolved. Add powdered sugar and white rum to taste. Fold the whipped cream into the overcooled rice.

Peel and dice the kiwi and fold in at the end. Place the mixture in a terrine dish lined with cling film and leave to set in the refrigerator for about 4 hours.

Peel and fillet the oranges. Season with orange liqueur and powdered sugar.

Turn out the terrine and cut into slightly thicker slices. Arrange with the orange salad and garnish with kiwi slices, orange peel and mint. Lightly sprinkle with sugar if desired.

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