Top this creamy pudding with fresh raspberries when in season.
Serves: 4–6
INGREDIENTS
Rice pudding
¾ cup risotto or short grain rice
1 x 400 ml tin coconut cream
2½ cups milk
3 tablespoons coconut sugar or caster sugar
1 teaspoon vanilla bean paste or vanilla extract
½ teaspoon sea salt
To finish
finely grated zest 1 large lime
1 cup extra coconut cream
1 papaya, peeled and sliced
shaved coconut, roasted
METHOD
Pudding: Place all the ingredients in a medium saucepan and bring to the boil.
Reduce the heat to low and simmer very gently for 20–25 minutes or until cooked to your liking.
Take off the heat and cool, stirring occasionally.
To serve: Stir in the lime zest and ½ a cup of the coconut cream.
Spoon the pudding into glasses and top with a drizzle of coconut cream and the papaya.
Scatter with a little extra coconut sugar and the shaved coconut.
Cook’s tip: If the pudding has been refrigerated, you may need to stir in a little more coconut cream or regular milk to loosen it before serving.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!