Method:
1 Cut the corn kernels from the cob and place in a saucepan with 2 tbs sugar and ½ tsp vanilla bean paste, cover with water and simmer over a medium heat for 4-5 minutes until just tender.
2 Combine basmati rice, coconut milk, 1 tsp vanilla and 2 tbs caster sugar and star anise  in a saucepan over medium-high heat. Bring to boil, reduce heat and simmer for 5 minutes.
3 Drain the corn and place into a food processor, process until smooth.
4 Spoon the rice into a martini glasses, top with shredded mint. Spoon over the sweet corn coulis, serve.