Save to your scrapbook
Cardamom, coconut & mango jasmine rice pudding
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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:
This recipe was first published in January 2018.
Average user rating