When I was a child, my mother would make rice pudding for our family all the time. It was delicious creamy comfort in a bowl and one of my favourite desserts. It was only recently that I realised that I hadn’t had it in ages. Something definitely had to be done about that so today – seeing as it Chinese’s New Year and all – I decided to make an Asian-inspired rice pudding. There are a dozen different ways you could do this but I just put mine together with what I had in the cupboard.
This is a great way to change up the classic rice pudding dish. The coconut milk makes this incredibly creamy and the topping of mango pieces and toasted coconut provides lots of extra texture and flavour as well as a fun pop of colour.
50g pudding rice
25g caster sugar
400ml coconut milk
200ml regular milk
1 fresh mango, peeled and diced
2 handfuls of desiccated coconut, baked in a hot oven for 10 minutes
In a medium sized pan and over a high heat, bring the pudding rice, sugar and both milks to a boil. Stir frequently so that the sugar doesn’t burn at the bottom of the pan. Reduce heat, pop a lid on the pan and simmer until all the liquid has been absorbed. Give the mix a good stir every four minutes or so to ensure it doesn’t stick to the bottom of the pan. Serve warm or cold and topped with the mango and toasted coconut for a perfect Sunday pudding.