Creamy rice with golden daikon, edamame, and light coconut-lime cream with mint

Name: Creamy rice with golden daikon, edamame, and light coconut-lime cream with mint
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea-asiática
Ingredients: 11.3 oz arborio rice; 10.6 oz daikon radish; 1 cup shelled edamame; 2.8 oz shallot; 2 cloves garlic; 2 tbsp olive oil; 4.65 cups vegetable stock; 0.5 cup coconut milk; 1 lime lime zest; 2 tbsp lime juice; 0.35 oz fresh mint; 1 tbsp soy sauce; 1.5 tbsp butter; 0.75 tsp salt; 0.25 tsp black pepper; 1 tbsp sesame seeds

An original, fragrant creamy rice where daikon is browned until tender and lightly caramelized, edamame adds texture and freshness, and a light coconut, lime, and mint cream wraps the rice in a delicate, modern flavor profile.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g arborio rice (also sirve arroz carnaroli)
300 g daikon radish (pelado and diced small)
150 g shelled edamame (descongelado si es congelado)
80 g shallot (chopped fina)
2 cloves garlic (chopped finos)
30 ml olive oil (divided)
1100 ml vegetable stock (hot)
120 ml coconut milk (without sugar)
1 unit lime zest (solo the parte verde)
30 ml lime juice (freshly squeezed)
10 g fresh mint (leaves chopped, more unas leaves for terminar)
15 ml soy sauce (for realzar the fondo)
20 g butter (cold)
4 g salt (or to taste)
1 g black pepper (freshly ground)
12 g sesame seeds (tostadas for terminar)

Nutrition facts

per serving

395 kcal

Calories

10.2 g

Protein

53.8 g

Carbs

14.8 g

Fat

4.6 g

Fiber

49.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySoySesame

Instructions

1
1. Heat the vegetable stock in a small saucepan and keep it over very low heat so it stays hot throughout the rice cooking process.
2
2. Preheat the oven to 220 °C / 425 °F. Toss the daikon cubes with 1 tablespoon olive oil, a pinch of salt, and a little black pepper. Spread on a tray and roast for 18 to 20 minutes, stirring halfway through, until golden and tender.
3
3. While the daikon roasts, heat 1 tablespoon olive oil in a wide pot over medium heat. Add the chopped shallot and cook for 3 minutes until translucent. Add the garlic and cook 30 seconds more.
4
4. Add the arborio rice to the pot and toast it for 2 minutes, stirring, until the grains are well coated and slightly translucent around the edges.
5
5. Pour in the soy sauce and stir for 15 seconds. Add one ladle of hot vegetable stock and cook, stirring often, until the liquid is almost fully absorbed.
6
6. Continue adding the stock one ladle at a time, stirring regularly and waiting until it is absorbed before adding more. Cook this way for 16 to 18 minutes.
7
7. When the rice has about 5 minutes left to cook, add the shelled edamame and continue adding stock and stirring so it cooks into the rice.
8
8. In a small bowl, mix the coconut milk with the lime zest, lime juice, and chopped mint.
9
9. When the rice is creamy and al dente, add the roasted daikon and fold gently. Stir in the coconut mixture, the cold butter, and adjust with salt and the remaining black pepper. Stir for 1 minute until creamy and fluid.
10
10. Turn off the heat, let the rice rest for 1 minute, and serve immediately. Finish with toasted sesame seeds and a few extra fresh mint leaves on top.

Chef tips

For a truly creamy texture, do not let the rice dry out at the end; it should be slightly loose when served. Toasting the sesame just before using it greatly boosts its aroma.

Substitutions

You can replace the shallot with mild white onion. If you do not have daikon, use regular turnip, though the flavor will be earthier. The butter can be omitted for a vegan version, using 1 extra tablespoon of olive oil instead.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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