A creamy rice pudding featuring the sweet Asian flavours of coconut milk and caramelised mango.
Split the vanilla pods in half.
Rinse the rice under cold water. Bring to the boil the milk with the desiccated coconut and vanilla, then add the rice and cook over a low heat for 20 to 30 minutes, stirring occasionally.
Whisk together the egg and sugar. When the rice is almost cooked stir in the sugar and egg yolks. Stir well at this point until the rice thickens, remove from the heat.
Cut the mango into small cubes. In a pan melt the sugar until a light caramel forms, then add the butter and cream. Place the mango in the pan and cook for 5 minutes.
Spoon the rice into a soup bowl and top with the caramelised mango.
«You can replace the mango with other fruits according to the season such as pineapples, apples or pears. »