Recipes
Date posted: 27/02/2018
Ingredients
| Tilda fragrant jasmine rice | 150g |
| Caster sugar | 25g |
| Milk | 140ml |
| Coconut cream | 160ml |
| Double cream | 50ml |
| Small mango | 1, diced (approx. ½ inch cubes) |
| Toasted desiccated coconut (optional) | Sprinkle |
Method
- 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 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.