INGREDIENTS, FOR THE COCONUT BASMATI RICE PUDDING
250g Tilda Easy Cook Basmati Rice, washed and drained
1ltr full fat milk
1ltr double cream
1 cinnamon stick
1 split vanilla pod
150g block coconut, chopped into small pieces
80g caster sugar
3 star anise
INGREDIENTS, FOR THE PASSION FRUIT JELLY
450g passion fruit purée
100g caster sugar
4 gelatine leaves
Method
1. Infuse the milk and cream with the cinnamon, star anise and vanilla. Bring to the boil and whisk in the rice.
2. Cook in a double boiler until tender then mix in coconut and sugar.
3. Remove all spices. Lightly oil 8cm metal rings and fill with rice mixture, leaving 1cm for the jelly. Meanwhile, heat the passion fruit purée and sugar in a pan until the sugar has dissolved. Add the gelatine leaves and stir until dissolved
4. When the rice is cold and set, pour on the passion fruit jelly and refrigerate until the jelly is set.
5. Serve with mango sorbet on a shortcake biscuit with a cinnamon and passion fruit syrup.
Serves 10
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