Coconut rice pudding with glazed mango

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Place the rice, coconut milk, honey and vanilla into a small saucepan and bring to simmer.
Cook for eight minutes until thick and the rice cooked stirring at intervals.
Place the mango slices on a heatproof surface and dust with the icing sugar.
Using a blow-torch, caramelise the mango.
To serve, discard the vanilla pod, spoon the rice pudding onto a bowl and arrange the mango in a line across the middle of the pudding.

6 thin slices mango

150g/5Â½oz basmati rice

150ml/5floz coconut milk

salt and freshly ground black pepper

1 tbsp runny honey

1 tbsp icing sugar

1 vanilla pod seeded

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