Ingredients / Shopping List
500ml milkSmall knob butterStrip of lemon peelPinch salt50g pudding rice2- 3 tsp honeySmall can or carton Mango pulpFor caramel topping: 25g granulated sugar
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)
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.