Tropical rice pudding
Ingredients
- 150g short-grain rice
- 400ml coconut milk
- 250ml oat milk
- 80g caster sugar
- 1 tsp vanilla
- Zest of 1 lime
- Pinch of salt
- 2 cardamom pods, crushed
- ¼ tsp grated nutmeg
- 1 mango, diced
- 150g pineapple, diced
- ¼ cup passionfruit pulp
- Juice of 1 lime
- 50g toasted coconut flakes
Steps
- Clean the rice. In a saucepan mix the rice, coconut milk, milk, sugar, vanilla, lime zest, salt, nutmeg and cardamom.
- Bring gently to a boil over medium heat then reduce to low and simmer uncovered for 35 - 40 minutes, stirring often.
- Meanwhile toss the mango and pineapple with the lime juice and passionfruit pulp in a bowl and refrigerate.
- Once cooked transfer rice to a bowl and cover with plastic wrap directly on the pudding. Refrigerate for 1 to 2 hours.
- Serve the rice pudding topped with the mango pineapple and shredded coconut.