Serves 4
Chilled Coconut Milk Rice Pudding With Mango And Pineapple
Ingredients
150g Arborio rice
200ml water
1 can coconut milk
20g caster sugar
1 tsp vanilla extract
1 slice pineapple, diced
½ mango, pureed
20g desiccated coconut, toasted
Method
1. Just cover rice with water and bring slowly to the boil, stirring all the time till most of the water is absorbed. Continue to stir whilst adding coconut milk bit by bit until the rice has absorbed most of the milk.2. Add vanilla and sugar to sweeten stirring well to combine, remove from heat and leave to rest. Chill until required.
3. Sautee pineapple with a knob of butter till slightly browned, remove from heat and chill.
4. Serve rice pudding chilled topped with pineapple, a swirl of mango puree and a sprinkle of coconut.
Recipe provided by Justin Maule of Wild Fig. Justin Maule will be appearing the live cookery theatre at Crail Food Festival Sunday 10th June.
www.crailfoodfest.co.uk