Mix the milk with the coconut milk, the ginger syrup and the star anise. Then cut the vanilla pod in half and scrape out the seeds. Add both the seeds and empty pod to the pan and bring it to a boil.
Then add the short grained rice and let it simmer till the rice is fully cooked and it has a thick texture. Stir it every now and then to prevent it from burning.
Once cooked add the mascarpone together with the zest from the lemon. That’s around 9 grams of zest. Gently fold everything together and remove the spices. So the empty vanilla pod and the 3 pieces of star anise.
Then it's ready to be served! I serve it cold and shaped in a ring shape by using a mold. This is off course optional, you can definitely also serve a couple spoons in a lovely glass with some compote and crumble. So good!
