Coconut and Mango
Rice Pudding

Ingredients:

• 230ml Kingfisher Rich & Creamy Coconut Milk
• 55g short-grain rice
• 110ml milk
• 1 teaspoon orange zest
• 2 teaspoons caster sugar
• 1 teaspoon vanilla essence
• 110ml cream
• Fresh mango, sliced
• 2 teaspoons brown sugar
• Mint leaves, washed

Directions:

• Place the rice, Kingfisher Coconut Milk, milk, zest, sugar and vanilla in a saucepan over a medium heat and bring to the boil. Reduce the heat, cover and cook for 1 hour, stirring occasionally. When the rice is cooked, remove from the heat and leave to cool with the lid on.
• When the mixture is cold, stir in the cream. Pour into a serving bowl or jar, top with mango and a sprinkling of brown sugar and serve with a washed mint leaf on top.

Download