Spiced pineapple with coconut rice, fruit salsa, and candied lime

Preparation method

1. Place the rice in heavy-based saucepan and pour in the coconut milk and double cream. Slit the vanilla pod and add the pod and seeds to the pan.

2. Heat gently until boiling and stir once with a fork. Reduce the heat to its lowest setting, cover with a lid and cook for about 30 minutes. Remove from the heat, sprinkle the surface with sugar and set aside.

3. Using a vegetable peeler, peel the zest from the limes and slice into a julienne shape (thin slices). Put the lime zest in a small saucepan and cover with water. Bring to the boil and cook for five minutes, or until softened. Add the sugar and cook for further five minutes until sticky. Remove the lime zest and set aside on a plate.

   Technique: Zesting citrus fruit

4. Line a sturdy baking tray with non-stick baking paper. Continue to cook the syrup until it turns golden-brown. Quickly pour the syrup onto the paper and leave to harden.

5. For the salsa, heat the oven to its highest setting. Cut the pineapple into wedges. Mix the sugar and spices together and use to coat the pineapple. Place on a baking tray and roast in the oven for about five minutes, or until just beginning to colour. When cool enough to handle, cut into bite-sized pieces.

6. Mix the mango, passion fruit and pineapple together in a heatproof bowl set over a pan of simmering water. Allow to warm through for about five minutes.

7. To serve, crush the hardened caramel using a pestle and mortar. Remove the vanilla pod from the rice and spoon the rice into large Martini glasses. Top with some salsa and candied lime and decorate with a sprinkling of the crushed caramel.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4