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Cardamom, coconut & mango jasmine rice pudding
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Serves: 4
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.
Typical values per serving:
Energy |
2,089kJ 500kcals |
---|---|
Fat | 27.1g |
Saturated Fat | 22.4g |
Carbohydrate | 52g |
Sugars | 21g |
Protein | 8.7g |
Salt | 0.2g |
Fibre | 4.3g |
Gluten free
This recipe was first published in Thu Jan 25 10:11:00 GMT 2018.
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