Lisa Faulkner's One Pot Coconut Rice Pudding

Coconut Rice Pudding with Mango

Serves 4-6

Ingredients:For the rice pudding:2 x 400ml tins coconut milk80g pudding rice1 tsp vanilla bean extract4 tbsp soft light brown sugarTo serve:6-8 gingernut biscuits, crushed1 lime, zested4 tbsp pistachio nuts, crushed2-3 pieces crystallised ginger, finely chopped1 x mango, peeled, stone removed and cut into small cubes

Method:

1. Pre-heat the oven to 160C fan.

2. Place the coconut milk, pudding rice, vanilla extract and soft brown sugar in ashallow casserole pan and stir together. Cover with a lid and cook in the oven foraround 40-50 minutes, or until the rice is cooked.

3. Remove from the oven, uncover and top with the crushed gingernut biscuits, limezest, pistachio nuts and chopped crystallised ginger. Lastly scatter over the choppedmango to serve.

And some addition serving ideas for you;

Make individual servings for a special occasion by spooning into little ramekins and top with the mango and ginger crumbs.

Or, pop some in a jar and have cold on the go!