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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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.