- 150g/5oz pudding or
- 3 tins
vanilla pod, split and seeds scraped out
- 55ml/2fl oz water
- ½ fresh
pineapple, cut into strips
mango, peeled and cut into wedges
- 1 tbsp
- 3 tbsp
pistachio nuts, peeled
Preheat the oven to 150C/300F/Gas 2.
Tip the rice, milk and sugar into a pan, add the vanilla seeds and bring to the boil.
Pour the mixture into an ovenproof dish and dot with butter.
Bake for 1-1½ hours. Remove and allow to cool.
Meanwhile, tip the water and sugar into a pan and bring to the boil. Once the sugar is dissolved, remove from the heat and allow to cool.
Brush the fruit with a little butter and sear on a hot griddle on both sides.
To serve, place the fruit around the edge of the serving plate, add the mint and nuts to the sugar syrup and pour over the fruit, spoon the rice pudding onto the centre of the plate.