Coconut Basmati Rice Pudding with Passion Fruit Jelly
For the rice pudding
- 250g Tilda Easy Cook Basmati Rice, washed and drained
- 1 litre full fat milk
- 1 litre double cream
- 1 cinnamon stick
- 1 split vanilla pod
- 150g block coconut, chopped into small pieces
- 80g caster sugar
- 3 star anise
For the passion fruit jelly
- 450g passion fruit purée
- 100g caster sugar
- 4 gelatine leaves
Infuse the milk and cream with the cinnamon, star anise and vanilla. Bring to the boil and whisk in the rice.
Cook in a double boiler until tender then mix in coconut and sugar.
Remove all spices. Lightly oil 8cm metal rings and fill with rice mixture, leaving 1cm for the jelly. Meanwhile, heat the passion fruit purée and sugar in a pan until the sugar has dissolved. Add the gelatine leaves and stir until dissolved.
When the rice is cold and set, pour on the passion fruit jelly and refrigerate until the jelly is set.
Serve with mango sorbet on a shortcake biscuit with a cinnamon and passion fruit syrup.