Lemon chips
2 oranges
150 g (5.29 oz) sugar
150 ml (5.07 fl oz) water

Orange coulis
150 g (5.29 oz) orange juice
150 g (5.29 oz) sugar

Rice and whipped cream
200 g (7.05 oz) long grain rice
400 ml (13.53 fl oz) water
200 ml (6.76 fl oz) heavy cream

Instructions

Lemon chips
Freeze the lemons until they are semi frozen.
Cut the lemons with a mandolin or a sharp knife into thin slices.
Boil some fresh water and blanch the lemon slices for about 10 minutes.
Drain the lemons and place them in a wide pan with edges.
Boil the sugar and water, then pour it over the tray with the lemons.
Let the lemons sit in the sugar syrup for 1 hour.
Preheat the oven to 60° C (140 degrees Fahrenheit). If you have a dehydrator, use that instead.
Take out the lemon slices one by one and cut the slices in half. Place them onto a baking mat and let them dehydrate until they are crisp.

Orange coulis
Boil the orange juice and sugar for 1 minute.
Strain the coulis and refrigerate.

Rice and whipped cream
Bring the rice to a boil in a medium sized pan.
Set the temperature to low and simmer with a lid for 10 minutes.
Turn off the heat and wait for another 10 minutes.
Let the rice cool and then refrigerate until completely cold.
Whip the cream to soft peaks.
Blend the rice with the whipped cream.

Assembly
Decorate the plates with the orange coulis.
Put a ring mold on the plate and fill it with the rice and whipped cream.
Press down the rice and whipped cream to make it compact.
Unmold the rice and whipped cream.
Stick the candied orange slices into the rice and whipped cream.