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A delicious, warming and traditional dessert that is quite filling. The addition of mango slices to the top adds another texture and compliments the rice pudding really well. One of the children’s favorites.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 1 hr

INGREDIENTS:

4 oz short-grain rice
8 oz coconut milk
4 oz milk
2 tsp orange zest
4 tsp caster sugar
1½ tsp vanilla essence
4 oz cream
2 medium sized mangos, stone removed, peeled and sliced
Sprinkling brown sugar or cinnamon

METHOD:

Place the rice, coconut milk, milk, zest, sugar and vanilla in a saucepan over a low/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. If you don’t have a pan with a suitable lid, cover with aluminum foil.

When the mixture is cold, stir in the cream. Pour into a serving bowl, top with mango and a sprinkling of brown sugar or cinnamon.