Inspired by the iconic Thai sticky rice dessert, I’ve hidden lime-infused mangos underneath the rice. Topped with a crème brûlée-esque burnt sugar for *theatre*
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Serves
4
Risotto Rice
Coconut Milk
Light Brown Sugar
Vanilla Extract
Mango
Lime
Caster Sugar
Salt
Serves
4
Risotto Rice
Coconut Milk
Light Brown Sugar
Vanilla Extract
Mango
Lime
Caster Sugar
Salt
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Step 1.
Combine the rice, coconut milk, vanilla extract, 75g of your light brown sugar and ¼ tsp salt in a heavy-bottomed saucepan. Cook over low heat for 40 mins, stirring regularly to prevent sticking.
Step 2.
Whilst the rice is cooking, macerate your mango. Peel the mango with a peeler and then slice off the two sides of flesh. Chop these into small cubes and place in a bowl with your remaining brown sugar. Zest in the lime and squeeze in the juice. Mix well and allow to sit.
Step 3.
Once your rice pudding has cooked, the rice should be tender and creamy. Loosen with a little water if you like your rice pudding less thick.
Step 4.
Arrange the mango chunks into four ramekins, or even one large baking dish.
Step 5.
Divide the rice pudding evenly between the ramekins (or pour it into your one large one), then place in the fridge to chill until ready to serve.
Step 6.
Sprinkle a thin layer of caster sugar on top of each ramekin. Place the pudding under a hot grill (the hottest it goes) or torch carefully using a blow torch until the sugar melts and forms a solid caramelised top.
Step 7.
Allow to cool slightly so the sugar hardens, then tuck in.
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