Mango Rice Pudding
FOOD SIMPLIFIED
11.7.2018
A summery twist on a classic British dessert, this delicious mango rice pudding is perfect for any summer dinner party or night in with the family.
Preperation time: 10 minutes
Cooking time: 2 to 2.5 hours
Total time: 2 hours 40 minutes
Serves: 4
Vegetarian
Ingredients
- 100g pudding rice
- 400ml coconut milk
- 100ml milk
- 2tbsp sugar
- 1 mango, peeled and sliced
- 25g almonds, toasted
Method
- Heat oven to 170°c/150°c fan/Gas Mark 4.
- Place the rice, coconut milk and milk into a small ovenproof dish with the sugar, stir to dissolve the sugar.
- Cook for 2 to 2.5 hours, or until the liquid has been absorbed and a skin has formed on top.
- Remove from the oven, allow to cool slightly.
- Thinly slice the mangoes and blend half until smooth
- Place the almonds in a pan, gently heat for 2 to 3 minutes.
- Swirl the puréed mango through the rice pudding and spoon into small bowls.
- Scatter over the remaining mango pieces and serve.
Top tip
This dish works well served chilled. Leave the rice pudding to cool and then chill until ready to serve. Perfect on a summer’s evening.
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