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    Cardamom, coconut & mango jasmine rice pudding

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    Cardamom, coconut & mango jasmine rice pudding

    • Vegan
    • Gluten Free
    • Preparation time: 10 minutes
    • Total time: 40-45 minutes


    1 ripe mango, peeled and stone removed
    Juice of 1 lime
    150g Waitrose Hom Mali Jasmine Rice
    25g caster sugar
    400g can coconut milk
    450ml whole milk
    1 cinnamon stick
    1 stalk lemongrass, halved and bruised
    6 cardamom pods, seeds only, crushed
    2 tbsp desiccated coconut, toasted


    1 Preheat the oven to 180ºC, gas mark 4. Place the mango flesh and lime juice in a food processor and blitz until smooth. Place half in a large saucepan with the rice, sugar, coconut milk, milk and spices and heat until it just starts to steam, stirring occasionally.

    2 Transfer to a 2-litre ovenproof serving dish, cover with a sheet of baking parchment and bake for 45-50 minutes, stirring halfway through, until tender.

    3 Divide between 4 bowls, drizzle over the reserved mango purée and sprinkle with toasted coconut to serve. 

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