Name: Ambrosia rice pudding
Cook time: 20 min
Total time: 20 min
Yield: 5
Ingredients: 2 cup long-grain rice, cooked; 200 millilitre cream; 270 millilitre can coconut milk; 1 teaspoon vanilla bean paste; 1/4 cup caster sugar; 1 banana, peeled and thinly sliced; 2 tablespoon passionfruit pulp or fresh passionfruit; 1/2 mango, thinly sliced; 8 lychees, from a can; 1/3 cup long thread coconut, toasted*

Ingredients

2 cup long-grain rice, cooked

200 millilitre cream

270 millilitre can coconut milk

1 teaspoon vanilla bean paste

1/4 cup caster sugar

1 banana, peeled and thinly sliced

2 tablespoon passionfruit pulp or fresh passionfruit

1/2 mango, thinly sliced

8 lychees, from a can

1/3 cup long thread coconut, toasted*

Method

Place the rice, cream, coconut milk, vanilla paste and sugar in a saucepan over a medium-high heat. Bring to a simmer. Cook for 5 to 10 minutes or until the rice is heated through and the mixture thickens.

Divide rice mixture among bowls. Top with the banana, passion fruit, mango, lychees and coconut.

To toast the coconut, put in a dry non-stick pan over a medium heat until light golden.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories