Mango Rice Pudding
- Serves 2
- 150g Tilda Fragrant Jasmine Rice
- 25g caster sugar
- 140ml milk
- 160ml coconut cream
- 50ml double cream
- 1 small mango, diced (approx. ½ inch cubes)
- Toasted desiccated coconut (optional)
Bring a pan of water to the boil and stir in the rice. Return to boil, cover and simmer for 9-10 minutes. It is best kept as ‘al dente’. Drain in a colander.
Add the drained cooked rice to a saucepan, along with the milk and coconut milk and heat over on a medium setting and stir as it heats up. It will start to thicken.
Keep gently heating until it thickens. Check the rice is cooked through, then add the cream to finish the pudding. If still a little too thick, add more milk until you have the desired consistency. Add the sugar and stir through.
Serve in suitable dishes, and add the diced mango on top of the pudding.
Optional garnish, sprinkle with toasted desiccated coconut. This can be done in a dry frying pan over a low heat until toasted to a light brown colour.