Creme Anglaise Rice with Mango and Mixed Fruit
A modern twist on a timeless school dessert favourite. Creamy rice pudding meets smooth crème anglaise and mixed fruit, creating a comforting sweet option that delivers both familiarity and indulgence.
- 31 - 60 Minutes
- Easy
- Serves 10
Method
Ingredients
Ingredients
- 200g Tilda easy cook Basmati rice
- 100g Essential Cuisine Crème Anglaise Powder
- 1.5ltr whole milk
- 50g sugar
- 100ml Mango Puree
- 1 Mango diced
- 5 Strawberries diced
- 10g Fresh Mint Leaves
Method
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Into a thick bottom pan, add the Tilda easy cook Basmati rice, Essential Cuisine Crème Anglaise Powder, sugar, and whole milk, slowly bring to the boil stirring all the time, turn down to a gentle simmer and allow to cook for 45 mins stirring occasionally, do not allow to catch on the bottom of the pan
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Allow to cool and refrigerate
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Place 10 serving glasses onto your worktop, spoon a layer of the rice into the bottom of glass, a good layer of mango puree, another layer of rice pudding until the glass id nearly full, garnish with the mixed diced mango and strawberries, finish with a mint leaf and serve.