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.

Cook Time

20 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

100
g

Caster Sugar

30
g

Icing Sugar

Converted from 2 tbsp

Dairy

60
ml

Double Cream

Converted from 4 tbsp

Fruits

1
piece

Orange

Zest only

0.5
piece

Mango

Peeled and halved

GrainsCereals

100
g

Jasmine Rice

Thai rice

Liquids

200
ml

Water

NutsSeeds

1
stalk

Lemongrass

Lightly crushed

Vegetables

1
cm

Ginger

Root, peeled and finely chopped

Steps

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.