Can we all please contain our excitement! This is by far the best thing to come out of my kitchen since the last time I hosted Pizza night, which was a very big deal! By now we all know I have a minor affection for the classic summer mango, but I wanted to make something comforting and delicious for these mild night we have been having of late…so I couldn’t think past my ‘GO-TO’ rice pudding. A simple ‘sweet risotto’ that is served chilled with a swirl of ripe mango coulis and a peanut/sesame crumble.
Sweet + creamy + crunchy = Mango and Ginger rice custard with a cardamom, peanut, sesame praline crumble.…that’s a lot of stuff going on in the one mouthful. You can handle it.
Rice Pudding: Serves 4
2/3 cup aborio rice
2-3 cups full fat milk (let’s be honest, skim is not an option)
2 cups pouring cream
1 cup, coconut cream
6 cm ginger, skinned and cut into slices
tbs cardamom pods
50g sugar ( I find the milk adds sweetness enough for me, but the normal recipe would use more like 120g+ of sugar so add to taste)
1. In a Medium sauce pan or cast iron pot heat 3 cups of milk with the cardamom, ginger and sugar in a pan, bring it up to simmering point then reduce the heat and allow the milk to infuse for 10min before moving to the next step.
2. Remove the ginger and cardamom pieces and take the milk off the heat.
3. Place a second medium pot or cast iron pan (as they circulate heat well) on the smallest hob you have. Add the rice and 1 cup of the milk stirring continuously to a simmer.
NB: this recipe requires a low continuous heat, if your mixtures is bubbling on the lowest setting you may need to place a trivet (or 2) under your pot to lift it away from the heat.
4. Add another cup of milk and all the 2 cups of cream to the pan, stir occasionally for 30min adding more milk as needed, you always want to maintain a very wet mixture right up until the rice is cooked.
NB: in the mean time you can get to your mango coulis and praline crumble. BUT keep an eye on the rice…its a cheeky one!
5. Once the rice is nice and tender (making sure you have used enough milk to have a really creamy mixture, because as the pudding cools it will continue to absorb the milk) take it off the heat and stir through the coconut cream. Set aside ready to assemble into little cups of joy ❤
1. Put all the flesh from the mango into a small saucepan, bring to a simmer and allow to cook for 5 min. Push the mango through a sieve. Done.
1/2 cup peanuts
3 tbs white sesame seeds
1 cardamom pod, crushed using a pestle and mortar
1/2 cup sugar
4 sweet biscuits, butternut snaps or shortbread or something delicious in-between, broken into quarters
1. Line a tray with baking paper and scatter your sesame seeds and peanuts in a tight circle.
2. In a small saucepan place the sugar and 2 tbs of water, bring to a simmer watching all the time! (RULE: never ever ever leave sugar on the stove unattended, seriously its a hazard) Watch for the bubbling sugar to turn from a transparent liquid into a golden brown syrup. The second it reaches this stage, carefully take it off the heat and pour onto the peanut/sesame tray, covering well. Put in the fridge to set.
3. Once set break into larger pieces, then snap into small pieces with our hands.
4. On a large surface or chopping block, roughly chop the praline and biscuit pieces together to form a crumble.
MANGO RICE PUDDING assemmmmbbllllleeeeeee……..
In 4 short glass’ place mango coulis and rice pudding a dollop at a time (attempt making a swirl, I haven’t perfected it but try! I have faith in you). Either cover with cling film and refrigerate for a cool dessert (as I have) or serve warm straight away. Before serving take the mango/rice puddings out of the fridge and allow to creep back up to room temperature for about an hour before serving. Top with the crumble mixture!