Ginger and Orange Rice Pudding with Caramelised Mango

Slowly boil sugar and rice with aromatics, simmer in cream, and top with grilled, icing sugar-dusted mango pieces.

Vegetarian Dessert Sweet Mango Rice Pudding Thai Cuisine

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

108.3g

per serving

216.5 g total

Fat

15.3g

per serving

30.5 g total

Protein

5.6g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

Icing Sugar

Converted from 2 tbsp

Dairy

Double Cream

Converted from 4 tbsp

Fruits

piece

Orange

Zest only

0.5

piece

Mango

Peeled and halved

GrainsCereals

100

Jasmine Rice

Thai rice

Liquids

200

Water

NutsSeeds

stalk

Lemongrass

Lightly crushed

Vegetables

Ginger

Root, peeled and finely chopped

Method

Place 200ml water and sugar into a saucepan and bring slowly to the boil.

Add the rice, 1cm ginger, orange zest, and lemongrass then return to a boil.

Stir in 60ml cream, reduce heat, and simmer for 10-12 minutes until rice is tender.

Preheat the grill to medium.

Dust the mango pieces with icing sugar and grill until warmed and caramelised.

Transfer the rice pudding to serving bowls and top with the caramelised mango.