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 ful y fledged toffee topping on a grown-up rice pudding flavored with coconut and served with a delicious
fresh mango sauce.
Ingredients
• 7 fl. oz. (200 ml) milk
• 7 fl. oz. (200 ml) coconut milk
• 4 fl. oz. (120 ml) single cream
• 1 tsp. vanilla extract
• 1½ oz butter
• 3oz. (40 grams) palm or golden brown sugar
• Generous 2 oz. arborio rice
• 2 egg yolks
• 4-6 tbsp. granulated sugar
For the sauce:
• 4 ripe mangoes
• 2–3 oz. (55–80 grams) superfine sugar
• Juice of ½ lime
• 4 tbsp. water or orange juice
1. Heat the milk, coconut milk and cream with the vanilla extract 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 to sugar mixture 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 230°F
(120°C). 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 pit. Slice and set aside. Cut the remaining flesh from the mango pits and put into the blender or food processor with
the superfine 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 gril until the sugar melts
and caramelizes. Arrange the mango slices on plates, put a scoop of rice pudding in the center and drizzle the mango sauce around.
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