Vanilla Rice Mousse with Mango and Chocolate | Spekko Rice
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Vanilla Rice Mousse with Mango and Chocolate

Vanilla Rice Mousse with Mango and Chocolate

Chocolate, fruit and a creamy mousse  - what a spectacular combination.

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    Rice mousse
    125ml (½ cup) Spekko Royal Umbrella Jasmine Rice
    250ml (1 cup) Water
    125ml (1/2 cup) Full cream milk
    125ml (1/2 cup) Cream
    30g Sugar
    1 Vanilla bean, split and seeds scraped (or 1 teaspoon vanilla essence)
    1 Gelatine leaf, soaked in cold water
    125ml (1/2 cup) Crème fraiche (full cream cottage cheese can be substituted)
    80ml Double cream, semi whipped bowl of ice to cool

    Mango sauce 
    125ml (1/2 cup) Water
    200g Castor sugar
    410g can Ripe mango in syrup, drained and sliced
    Pinch of ground ginger
    Lemon juice

    Chocolate topping
    300g Plain chocolate

    Mango cubes
    Mint leaves
    Icing sugar for dusting


    1. First make the mousse. Bring a pan of water to the boil and add the rice. Simmer for exactly ten minutes, drain and set aside.
    2. In a clean pan add the milk, cream, sugar, seeds from the vanilla pod (or vanilla essence) and the rice and bring to the boil. Turn down and simmer gently until the milk starts to coat the rice.
    3. Taste the rice to ensure it is thoroughly cooked. If it\’s still a little underdone, add more milk and cook until soft. Once ready, remove from the heat and add the softened gelatine, stirring well to dissolve.
    4. Transfer the mix into a metal bowl and place over another bowl filled with ice and stir continuously to cool and thicken the mix. When thick add the crème fraiche and the semi-whipped cream and gently fold together until completely combined.
    5. Place four mousse rings (approximately 3.5cm x 7cm) on to a baking sheet. Spoon in the rice mix, lightly levelling the top, and chill for two to three hours. Or divide mouse into equal portions on cling wrap and shape into round log.
    6. To make the mango sauce, boil the water and sugar in a pan and then simmer for 15 minutes. Add the mango and cook slowly until tender. Take the pan off the heat and add the ginger. Blend and pass through a fine sieve. Stir in the lemon juice and chill.
    7. To serve, place the mousses on individual plates. Pour sauce around. Grind chocolate over the top.
    8. Garnish with fresh mango, mint and dust with icing sugar.


    From the Spekko kitchen

    · Spekko Saman White Rice can be used instead of the Jasmine. It is a “sticky rice” and suited for use in desserts.

    · Instead of the canned mango, use fresh mango instead.

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