The Ribbon Rice recipe from pauljoseph inspired me to think more toward a dessert version. I have kept this recipe very low in sweetness though, so it is toward the savory side. I think this dish has great potential to serve as a healthier, fresher version of a pavlova alternative or an alternative to rice pudding, if there could ever be such. It also vaguely speaks to ambrosia. I have layered cooked unsalted basmati rice, "cooked like pasta," the way pauljoseph recommends, then with Greek yogurt, some stewed fruit (amber raspberries), and a medley of fresh fruits with very light spice and fresh mint leaves. This could be a side dish with a meal, a light lunch, or a savory dessert. Of course there could be a limitless repertoire of other possibilities with other spiced rices-lemon, almond, saffron, rose water, cardamom, chocolate, or cinnamon in various combinations. Brown rice versions, cranberries, nuts. So many pairings of fruit could be explored. I can envision an heirloom tomato/mango combination.....another week! This could be packed in a glass bowl with a cover or tiffins for a picnic .

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