- 100gm Arborio Rice
- 350ml Almond Milk
- 400ml Coconut Cream (1 can)
- 1 zest lime (peel)
- Pinch Cayenne Pepper
- Half teaspoon Salt
- Half teaspoon Vanilla Bean Paste
- 50gm Raw Sugar
- 15gm Desiccated Coconut
- 1 Mango (225gm)
- 1 tablespoon Raw Sugar
- Half Lime Juice
In a saucepan, bring to boil all ingredients for rice pudding, apart from the rice, sugar and desiccated coconut.
Add rice. Reduce heat to low. Cook for 20 minutes, stirring occasionally.
Remove peels of zest of lime. Add sugar and desiccated coconut.
Cook for a further 15 minutes. Stirring from time to time.
Remove from the heat, place in jars and let cool down before reserving in the fridge for 2 hours.
In a blender, blitz mango pulp, sugar and lime juice, until you obtain a smooth mixture.
Serve on top of rice pudding, add extra coconut and grated lime zest as a garnish, if you wish. Enjoy!!
Optional: You could substitute almond milk and coconut milk for full cream milk and cream – should work too. Would change the flavour profile as milk tends to get sweeter once reaching high temperature.
Created and Photographed by Chefs Anne-lyse and Daniele