Coconut rice pudding with exotic fruit


  • 150g/5oz pudding or risotto rice
  • 3 tins coconut milk
  • 85g/3oz caster sugar
  • 1 vanilla pod, split and seeds scraped out
  • 30g/1oz butter
  • 55ml/2fl oz water
  • 85g/3oz caster sugar
  • ½ fresh pineapple, cut into strips
  • l mango, peeled and cut into wedges
  • 30g/1oz butter, melted
  • 1 tbsp mint, chopped
  • 3 tbsp pistachio nuts, peeled

Preparation method

  1. Preheat the oven to 150C/300F/Gas 2.

  2. Tip the rice, milk and sugar into a pan, add the vanilla seeds and bring to the boil.

  3. Pour the mixture into an ovenproof dish and dot with butter.

  4. Bake for 1-1½ hours. Remove and allow to cool.

  5. 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.

  6. Brush the fruit with a little butter and sear on a hot griddle on both sides.

  7. 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.

Required techniques

James Martin recipes from Housecall

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4

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