Wash the rice in cold water and cook it in abundant salted water, drain and set aside. Put the soup in a pan to heat. In the meantime, chop the onion with the garlic and the chili pepper, in a pan put the coconut butter and fry the mince, also add the peeled ginger. Add the rice and let it toast 5/6 minutes on a high heat, stirring often, adjust if necessary with salt. Remove from the heat and complete with the chopped almonds and parsley. Put 1/4 of rice in a small bowl and press it with the back of the spoon, turn the rice over the center of a deep dish so that it forms a small calotte, fill with the cream and squeeze a few drops of lime on the rice. Do the same with the other portions. Complete with other chopped almonds and parsley as you like. Serve it hot.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”