Top this creamy pudding with fresh raspberries when in season.
Serves: 4–6
INGREDIENTS
Rice pudding
¾ cup risotto or short grain rice
1 x 400 ml tin coconut cream
2½ cups milk
3 tablespoons coconut sugar or caster sugar
1 teaspoon vanilla bean paste or vanilla extract
½ teaspoon sea salt
To finish
finely grated zest 1 large lime
1 cup extra coconut cream
1 papaya, peeled and sliced
shaved coconut, roasted
METHOD
Pudding: Place all the ingredients in a medium saucepan and bring to the boil.
Reduce the heat to low and simmer very gently for 20–25 minutes or until cooked to your liking.
Take off the heat and cool, stirring occasionally.
To serve: Stir in the lime zest and ½ a cup of the coconut cream.
Spoon the pudding into glasses and top with a drizzle of coconut cream and the papaya.
Scatter with a little extra coconut sugar and the shaved coconut.
Cook’s tip: If the pudding has been refrigerated, you may need to stir in a little more coconut cream or regular milk to loosen it before serving.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.