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Mango and passionfruit rice pudding recipe

Jill Dupleix
Jill Dupleix

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Rice pudding gets a tropical refresh.
Rice pudding gets a tropical refresh.William Meppem

Sweet creamy rice is made with two different types of milk and topped with tropical fruit in a reboot of old-school rice pud.

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Ingredients

  • 1 litre milk

  • 400g sweetened condensed milk

  • 150g short grain or risotto rice

  • ½ tsp vanilla extract

  • 1 tsp cornflour

  • 1 mango

  • 2 passionfruit, cut in half

  • 2 tbsp shredded coconut, toasted

Method

  1. Step 1

    To make the rice pudding, combine the milk, condensed milk and rice in a heavy-bottomed saucepan and bring to the boil, stirring (keep a close eye on it, you do NOT want it to boil over). Simmer gently, stirring occasionally, for 30 to 40 minutes or until rice is tender.

  2. Step 2

    Mix the cornflour to a paste with 2 tsp water and add to the rice pudding with the vanilla. Simmer for one minute or until thickened, stirring well. Ladle into shallow bowls or earthenware dishes.

  3. Step 3

    Cut two fat cheeks from the mango, and cut each cheek into slices, then use a small sharp knife to slice the flesh from the skin. Top the rice with sliced mango, passionfruit pulp and coconut, and serve chilled or at room temperature.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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Original URL: https://www.smh.com.au/goodfood/recipes/mango-and-passionfruit-rice-pudding-recipe-20171107-gzg9ee.html