1litre/1¾pt coconut milk
1litre/1¾pt whole fat milk
100g/3½oz sugar
100g/3½oz short grain rice
1 lemon, zest only
250ml/7½fl oz double cream, whipped until soft peaks form when the whisk is removed
1 tsp icing sugar
100g/3½oz sugar
squeeze of lime juice
1 dragon fruit, peeled, cut into equal-sixed pieces
1 tamarillo, peeled, cut into equal-sixed pieces
1 baby pineapple, peeled, cut into equal-sixed pieces
4 lychees, peeled
4 kebab sticks
fresh mint leaves, to serve
To make the rice pudding, place the coconut milk, milk, sugar, rice, vanilla and lemon zest into a bowl. Bring to the boil then reduce the heat until the mixture is simmering and simmer for 20-25 minutes.
Remove from the heat and set aside to cool. Once cool, fold in the whipped double cream.
For the fruit sticks, heat the sugar, lime juice and 1 litre/2 pints water in a saucepan until boiling and set aside until cool.
Skewer the fruit onto the kebab sticks and dip into the lime syrup until coated thoroughly.
To serve, pour the rice pudding into four bowls and top each bowl with a fruit stick. Garnish with the fresh mint leaves.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
