Ginger and orange rice pudding with caramelised mango

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

Dietary Vegetarian

From Ready Steady Cook

Method

For the rice pudding, place the water into a saucepan, add the sugar and bring slowly to the boil.
Add the rice, ginger, orange zest and lemongrass and bring back to the boil.
Stir in the cream, reduce the heat and simmer, stirring occasionally, for 10-12 minutes, or until the rice is tender.
Meanwhile, for the caramelised mango, preheat the grill to medium. Dust the mango pieces generously with the icing sugar and place under the grill. Cook until warmed through and caramelised.
To serve, place the rice pudding into serving bowls and top with the caramelised mango.

1cm/Â½in root ginger, peeled and finely chopped

1 stalk lemongrass, lightly crushed

Â½ mango, peeled and halved

1 orange, zest only

100g/3Â½oz jasmine rice (Thai rice)

100g/3Â½oz caster sugar

2 tbsp icing sugar

4 tbsp double cream

200ml/7fl oz water

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