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Chai Coconut Risotto With Roasted Fruit Salsa

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Chai Coconut Risotto with Roasted Fruit Salsa
2011-02-08 Desserts
5 32

Jasmine rice, cooked as for risotto with chai-flavored milk, coconut milk and brown sugar, is flavored with coconut cream and topped with spicy baked fruit.

  • Servings: 4-6


Fruit Salsa:
2 Plums, pitted and sliced
2 Peaches, pitted and sliced
1 pt Strawberries, hulled
2 tsp Cardamom
1 tsp Cinnamon
¼ cup Brown Sugar
Zest of 1 Lime
½ cup Fresh Lime Juice
1 Tbsp Finely Minced Mint
½ cup Toasted Coconut, plus more for serving
Coconut Risotto:
2 cups Milk
2 cups Coconut Milk
½ cup Brown Sugar
2 Chai Tea Bags
2 Tbsp Butter
1 cup Jasmine Rice
1 tsp Vanilla
½ cup Coconut Cream
1 cup Crushed Shortbread Cookies, optional


Preheat oven to 350 degrees.

For Fruit Salsa:

In a baking dish, add all the fruit. In a bowl, combine cardamom, cinnamon, brown sugar and lime zest. Pour lime juice over fruit, then sprinkle spice mixture over top. Mix with hands to ensure all are covered with the spices. Bake on middle rack until it begins to caramelize, about 15 minutes. Remove from oven and coarsely chop fruit. Transfer to a bowl with any juices; add mint and coconut.


In a saucepan, add milk, coconut milk, and brown sugar. Gently warm, but do not boil. Add the tea bags and let steep until ready to use, keeping warm on a back burner. Meanwhile, in a separate saucepan, add butter and rice. Cook on medium, stirring often, until rice is toasted, about 5 minutes. Begin adding milk mixture, a ladle-full at a time, and stirring occasionally, just as you would for savory risotto. Continue this process until rice is cooked, about 25 minutes. The end result should be creamy; if not, just add a bit more milk. Finish by stirring in the vanilla and coconut cream. To serve, place some risotto, warm or cold, in a bowl, then top with some of the fruit salsa, toasted coconut and crushed cookies.