Toffee-topped rice pudding

Babiche Martens

This delicious, warm rice pudding is pure satisfaction for those with a sweet tooth. I love tapping through the crunchy demerara sugar topping. It’s great served with colourful fruit. This recipe makes four but if there are two of you, eat it cold later, it’s just as tasty. Now simply close your eyes and envisage you are in sunshiny paradise.

Ingredients

2 cups	Milk
1 ½ cups	Coconut milk (Main)
½ tsp	Salt
1	Vanilla bean, split lengthways and seeds scraped
½ tsp	Cinnamon
1 ¼ cups	Jasmine rice (Main)
½ cup	Caster sugar
2 tsp	Lime zest
1 cup	Cream, lightly whipped
¼ cup	Demerara sugar
2 cups	Pineapple, orange, and pomegranate mixed and chopped, to serve (Main)

Directions

1. Place the milk, coconut milk, salt, vanilla bean and seeds and cinnamon into a pot, bringing to a boil.
2. Turn the element to low, pour in the rice and stir to prevent it sticking. Cook uncovered for 25 minutes or until the rice is completely soft. Remove from the heat and stir through the caster sugar and lime. Remove the vanilla bean and allow the rice to cool for 15 minutes.
3. Fold through the whipped cream gently. Spoon the rice into individual dishes. Sprinkle each with demerara sugar. Using a blowtorch (for a better result) caramelise the sugar or place under a hot grill, keeping an eye on it so it doesn't burn.
4. Serve with colourful chopped fruit.

More of Angela's tropical-flavoured recipes

• Chicken satay with peanut sauce
• Fish and tomato curry