Rice and Mango ripple
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Ingredients / Shopping List
500ml milk
Small knob butter
Strip of lemon peel
Pinch salt
50g pudding rice
2- 3 tsp honey
Small can or carton Mango pulp
For caramel topping: 
25g granulated sugar
 
Prep Time:   0:10
Cook Time:   1000000:30
Serves:   4

Prep to Cook:

Milk pan, casserole dish, tablespoon, wooden spoon, teaspoon, serving dishes, non-stick paper, spatula,  baking tray, 4 small serving dishes
Pre-heat oven:   160⁰C or Gas Mark 2

 

 

Prep:     Firstly make the rice pudding. (This takes 1hr 15 mins)

Wash the rice in a sieve by running under cold water, then drain.
Put into a milk pan and top up with 500ml milk
Grease the base and sides of the casserole dish with butter.
Pour the pudding into the dish and place in the oven on the middle shelf
Stir the pudding every 20 minutes and cook until thick and creamy.
It will take about 1.30 mins to cook the rice pudding.
For the caramel crunch:
Put 4 teaspoons of sugar onto the non stick paper and dampen with water
Place the non-stick paper on a baking tray.
Put into the oven until it become golden and crisp, remove and cool.
 
Serve the pudding in deep bowls.  
Put a layer of rice pudding and make a hollow in the centre.
Spoon some mango pulp into the hollow and top with more rice pudding
Keep layering until you have no more rice pudding.
Crush the caramel and sprinkle over the puddings.
Serve at room temperature
 
Check it out !

Rice and Mango Ripple is based on the delightful Thai sticky rice pudding. The pudding is rich in nutrients and cheap to make.  It will keep for up to three days in the refrigerator.

Cooks Know How:  The way that the small amount of pudding rice thickens up 500ml milk during slow cooking is a wonder to behold.  All the starches in the grains burst and release further starches to bind together the milk protein, calcium and vitamins into a thick and creamy mixture.  Honey is used to sweeten the pudding and in this case I add the honey when the pudding is cooked, rather than during thickening where it could cause brown skin to form.  The rice is the base of the dessert and the mango pulp is added to give a fruity flavour and enrich the colour.  It is much cheaper to make your own chilled desserts rather than buy them ready made.  

Use a cocktail stick to stir the puree amongst the rice to give a ripple effect.
The sugar caramelises in the oven and turns golden and crunchy.  Remove it from the oven and allow it to cool before breaking it up and sprinkling over the top of the pudding. By clever assembly and cooking techniques a very simple rice pudding becomes a luxury dessert. 
 
Next Time

Make the rice as previously but use cinnamon mixed with apple puree to layer up.  The caramel can be applied like crème caramel. Swirl the rice and the cinnamon apple in a shallow dish.  Sprinkle with sugar and place under a hot grill until the sugar turn golden. Cool before serving.

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