Pandan rice:

Pandan rice is a type of long grain jasmine rice which has a very elegant perfume. We only have one signature dish in Rebelle and it is a dessert only made with pandan rice. In this dessert we layer out different flavours & textures of the rice, build up, but again with a simplified presentation. The guest only sees a bowl of white mousse with a thin tuile on top.

The fun thing is the guest has to break the sugar tuile & then goes all the way down the bowl with his spoon, and in this way discover a creamy warm rice porridge, puffed rice, a pandan sorbet. It is all about the balance between the temperature & contrasting textures in this little bowl that makes this our signature dessert & never leaves the menu.


recipe by Martijn Defauw (restaurant Rebelle)

pandan rice dessert


pandan rice sorbet

  • 1l milk
  • 300g pandan rice
  • 300g sorbet base syrup


  1. Infuse the milk & pandan rice for 30 minutes on 65°C.
  2. Cool down, mix in the sorbet base syrup & put in Pacojet containers.
  3. Freeze & spin the ice cream when needed.


pandan rice espuma

  • 500g pandan rice milk
  • 300g mascarpone
  • 100g sugar
  • 100g cream
  • 1g xanthan


  1. Mix everything together & put in a foam canister.
  2. Load with 2 cartridges & keep ice cold.


puffed rice

  1. Heat oil to 200°C & put the pandan rice for a few seconds.
  2. Put on greaseproof paper & season with sugar


pandan rice sugar tuile

  • 420 g pandan rice
  • 1200 g glucose
  • 840 g fondant sugar


  1. Heat the 2 sugars to 160°C, slightly toast the rice & add to the sugar mixture.
  2. Let the mixture become cold & hard, mix to a fine powder.
  3. Sprinkle the powder into round moulds, bake at 180°C.


rice porridge:

  • 100g pandan rice
  • 300g milk
  • 100g cream
  • 1 vanilla bean, seeded
  • 65g sugar


Put everything together in a cooking pot, cook until creamy.


Build the dessert:

In the bottom put 1 spoon of rice porridge, sprinkle with 1 teaspoon of puffed rice, scoop 1 ball of pandan ice-cream on top & cover everything with the espuma. Gently put the pandan rice tuile on top.