Caramelised rice pudding with griddled mango

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Heat a griddle pan until very hot.
Brush the butter all over the mango and then dust lightly with the icing sugar. Place onto the griddle pan and cook for 1-2 minutes on each side, until heated through and lightly charred.
Meanwhile, place the rice, coconut milk and cream into a clean pan over a medium heat.
Stir in the honey and heat gently until warmed through, but not boiling.
To serve, spoon the coconut rice pudding into a warmed wide-rimmed bowl and arrange the griddled mango on top.

Â½ ripe mango, peeled, stone removed, sliced

115g/4oz express cooked basmati rice

200g/7oz canned coconut milk

2 tbsp clear honey

icing sugar, to dust

25g/1oz butter, melted

2 tbsp double cream

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