Sweet creamy rice is made with two different types of milk and topped with tropical fruit in a reboot of old-school rice pud.
1 litre milk
400g sweetened condensed milk
150g short grain or risotto rice
½ tsp vanilla extract
1 tsp cornflour
2 passionfruit, cut in half
2 tbsp shredded coconut, toasted
1. To make the rice pudding, combine the milk, condensed milk and rice in a heavy-bottomed saucepan and bring to the boil, stirring (keep a close eye on it, you do NOT want it to boil over). Simmer gently, stirring occasionally, for 30 to 40 minutes or until rice is tender.
2. Mix the cornflour to a paste with 2 tsp water and add to the rice pudding with the vanilla. Simmer for one minute or until thickened, stirring well. Ladle into shallow bowls or earthenware dishes.
3. Cut two fat cheeks from the mango, and cut each cheek into slices, then use a small sharp knife to slice the flesh from the skin. Top the rice with sliced mango, passionfruit pulp and coconut, and serve chilled or at room temperature.