Coconut Rice Pudding Bruleé with Mango Sauce
- By Paul Rankin
Clever kids have always known that the toffee-like skin is the best thing about rice pudding. Now it
becomes a fully fledged toffee topping on a grown-up rice pudding flavoured with coconut and served with a
delicious fresh mango sauce.
• 200ml/7fIoz milk
• 200ml/7fIoz coconut milk
• 120ml/4fIoz single cream
• 1 tsp vanilla essence
• 40g/1½ oz butter
• 75g/3oz palm or golden brown sugar
• 60g/generous 2oz arborio rice
• 2 egg yolks
• 4-6 tbsp granulated sugar
For the sauce:
• 4 ripe mangoes
• 55-80g (2-3oz) caster sugar
• Juice of ½ lime
• 4 tbsp water or orange juice
1. Heat the milk, coconut milk and cream with the vanilla essence to boiling point in a small pan. 2. Heat the butter and palm or brown
sugar in a separate pan until the mixture bubbles. 3. Add the rice, stir over low heat for 2 minutes, then start adding the hot liquid, a ladle or
two at a time. 4. Cook over low heat for about 20 minutes, stirring frequently, until the rice is cooked. Heat the oven to 120°C/230°F/Gas ½.
5. Take the rice off the heat and let it cool a little before stirring in the egg yolks. 6. Pour the pudding into a baking dish and put it into the
oven for about 5 minutes to form a crust on which to rest the sugar for the brulée. 7. Skin the mangoes and cut the ‘cheeks’ from each side
of the stone. Slice and set aside. Cut the remaining flesh from the mango stones and put into the blender or food processor with the caster
sugar, lime juice and 2 tbsp water or orange juice. 8. Blend, push through a fine sieve and correct the taste with extra lime or orange juice or
more sugar. 9. To finish, sprinkle the granulated sugar on top of the pudding and cook under a hot grill until the sugar melts and caramelizes.
Arrange the mango slices on plates, put a scoop of rice pudding in the centre and drizzle the mango sauce around.