A Thai rice pudding made with passion fruit and rice, topped with a coconut cream sauce
Put the rice into a saucepan and soak in half the water for 15 minutes or as long as possible. Add the remaining water and half the coconut milk, the palm sugar and salt. Cook on a medium heat for 20 minutes adding a little more water if required.
Whilst the rice is cooking, peel and cut the mango into small dice. Cut the passion fruit in half and scrape the flesh out into a bowl. Heat the remaining coconut milk together with the passion fruit puree.
To finish the dish mix together the passion fruit seeds and the rice, pour into a bowl, top with the mango and pour the warm coconut sauce over the top.
«Try adding a splash of dark rum to the rice while cooking for extra flavour.»