Mango and passionfruit rice pudding recipe

Name: Mango and passionfruit rice pudding recipe
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
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

Jill Dupleix

November 7, 2017

Rice pudding gets a tropical refresh.William Meppem

easyTime:30 mins - 1 hourServes:4

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

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

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.
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.
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.