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Thai-Style Rice Pudding
Why get rice pudding out of a tin when it is so easy to make at home?
This sweet fragrant rice pudding is a taste of Thailand with coconut, lemongrass and mango.
Take the stress out of cooking for your friends as this is best made in advance and stored in the fridge until needed.
Ingredients
- 1 tin of coconut milk (400ml)
- 1 stick of fresh lemongrass
- castor sugar (75g)
- pudding rice (125g)
- 1 ripe mango
- a few mint leaves
- 1 tbsp brown sugar
- ½ a lime
- regular semi-skimmed milk to loosen (optional)
- handful of shelled pistachios
Recipe
bruise the lemongrass with the back of a knife and add to a deep pan with the sugar, coconut milk and an extra 400ml of water.
add the rice to the pan, stir and bring to the boil.
simmer gently for 20 minutes until the rice is just cooked, not mushy.
tip the rice pudding into a bowl and chill ready for serving.
peel, de-stone and dice the mango, dumping it into a small bowl.
wash and slice the mint as thinly as possible, stirring it into the mango with the sugar and juice from the lime.
leave to marinate.
loosen the cold rice pudding to a desired consistency with extra milk (optional).
serve the rice pudding cold with plenty of the mango salad and a few pistachios for added crunch.
serves 6
