Ingredients

The following ingredients have 6 Servings
  • 200g Arborio rice
  • 600ml milk
  • 340ml coconut cream
  • 4 strips of lemon peel, white pith removed
  • 4 strips of orange peel, white pith removed
  • 1 vanilla bean, split and scraped
  • Pinch of salt
  • 150g castor sugar
  • 1 leaf of gold strength gelatine
  • 200g natural yoghurt
  • 6 ripe mangoes
  • 6 tbsp castor sugar
  •  

Instruction

  • <p>Place the rice, milk, coconut cream, citrus peels, vanilla, salt and sugar into a heavy base saucepan.</p> <p>Bring to the boil then simmer for 12-15 mins or until the rice is soft and most of the liquid is absorbed.</p> <p>Soak the gelatine leaf in cold water until soft then remove and squeeze the excess water from it.</p> <p>Add the gelatine to the rice and stir until dissolved. Cover with cling film and chill. Place the cooled rice into a bowl, remove citrus peel and fold in the yoghurt, then pour into 6 deep heat-safe bowls.</p> <p>Peel the mangoes, cut the cheeks into 4 mm slices. Cover each rice pudding with slices of mango to cover all of the rice. Sprinkle a tablespoon of sugar over the mango.</p> <p>Use a flame torch to caramelise the sugar. Serve immediately.</p>