Cambodian-style Coconut rice pudding

A winter warmer, this is a fresh and fruity take on a classic from Greenwood Park chef Patricia Porecel and Food Services Manager at Bayswater and Greenwood Park Tomas Rodriguez.

(Gluten free & dairy free)

Servings 2-3

Ingredients:

• 1 cup of rice (any that you may have in the pantry)
• 2 cups of coconut cream
• ½ cup of white sugar
• 1 small tin of mango slices
• 2 tbsp of sago (optional)
• Pinch of cinnamon

Instructions:

1. Wash the rice thoroughly until water runs clear.
2. In a small pot add the rice, coconut cream and cinnamon powder. Cook, stirring every 5 minutes.
3. While the rice is cooking, blend ¾ of the mango and add it to a pot with 100ml of water and the sago. Cook until soft in texture.
4. Chop the remaining mango into small chunks to use as a garnish or mix with the sauce for more texture.
5. Once the rice is cooked and has a creamy texture, add the sugar, and stir for another 5 minutes.
6. Serve the creamy rice warm with the mango sauce. Decorate with some dried blueberries and toasted coconut (both optional). Enjoy!