Coconut and Mango Rice Pudding

How to make Coconut and Mango Rice Pudding

1. To toast almonds, add dry to a pan and gently heat, keeping the flakes moving to prevent burning.

2. In a saucepan add the rice, coconut milk, whole milk, orange zest, sugar, cardamom and vanilla. Cover with a lid and gradually bring to the boil.

3. Reduce the heat and cook for about 30 minutes, stirring occasionally until the rice is cooked.

4. Remove the saucepan from the heat and leave to cool using some cling film pressed across the surface to prevent a layer of milk film from forming.

5. When the mixture has cooled, remove the cardamom pods and stir in the cream.

6. To serve pour into a serving bowl, top with the mango slices or swirl in the mango purée. Finish with the toasted flaked almonds and a sprinkle of brown sugar.