Coconut and Mango Rice Pudding35 mins
- Serves 4
- Special Occasion
- Prep: 5 mins
- Cook: 30 mins
For a show stopping dessert, try this coconut and mango rice pudding for a fruit twist on a traditional dish.
For the rice pudding
- 110g Tilda Grand, Extra Long Grain Rice
- 400ml coconut milk
- 250ml whole milk
- Zest of 1 orange
- 5 tsp. caster sugar
- 8 green cardamom pods
- 1 tsp vanilla essence
- 200ml single cream
- 2 x mangos peeled and sliced or 200 ml mango purée
- 2 tsp brown sugar
- 4 x tsp toasted sliced almonds
To toast almonds, add dry to a pan and gently heat, keeping the flakes moving to prevent burning.
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.
Reduce the heat and cook for about 30 minutes, stirring occasionally until the rice is cooked.
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.
When the mixture has cooled, remove the cardamom pods and stir in the cream.
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.