Mango and Coconut Rice Pudding
Thailand 21.05.2014 Heena
For those who have an appetite to try a refreshing light dessert with exotic fruits, here is the recipe from Heena who works in our flight department. It is one of her favourite sweets and is very easy to cook too. Enjoy and let us know how it is!
170g/6oz pudding rice
454ml/16fl oz skimmed milk
4 tbsp canned coconut milk
6 tbsp artificial sweetener
¼ tsp crushed cardamom seeds
A few redcurrants to garnish
1. Place the pudding rice in a pan, add the milk, coconut milk, artificial sweetener and cardamom seeds. Bring to the boil and simmer uncovered, stirring occasionally, for about 20 minutes or until the rice is tender and most of the liquid is absorbed.
2. While the rice is cooking, peel, stone and cut the mango into slices. Place on a hot griddle for 1 minute on each side or until lightly charred.
3. Spoon the rice pudding into four warmed serving bowls, arrange the griddled mango and redcurrants over the top and serve immediately.
Tip: For a different spicy taste, use all-spice or cinnamon instead of cardamom.