Quick recipe finder Coconut rice pudding with mango, orange and lime
By Bill Granger From Saturday Kitchen
Ingredients
- 55g/2oz short-grain rice
- 230ml/8fl oz coconut milk
- 110ml/4fl oz milk
- 1 tsp orange zest
- 2 tsp caster sugar
- 1 tsp vanilla essence
- 110ml/4fl oz cream
To serve
- mango, sliced
- lime wedges
- 2 tsp brown sugar
Method
Place the rice, coconut milk, milk, zest, sugar and vanilla in a saucepan over a medium heat and bring to the boil. Reduce the heat, cover and cook for 1 hour, stirring occasionally. When the rice is cooked, remove from the heat and leave to cool with the lid on.
When the mixture is cold, stir in the cream. Pour into a serving bowl, top with mango and a sprinkling of brown sugar and serve with wedges of lime on the side.
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