200g block cococonut cream, dissolved in 100ml/3½fl oz milk
1 fresh mango, peeled and chopped, to decorate
1 lime, zest only, to decorate
75g/2¾oz coconut flakes, toasted, to decorate
For the linseed cookies
150g/5½oz salted butter
120g/4¼oz caster sugar
2 free-range eggs
1 tsp vanilla extract
200g/7oz plain flour
pinch baking powder
120g/4¼oz golden linseeds
To make the rice pudding, preheat the oven to 180C/160C Fan/Gas 4. Place the butter, sugar, cinnamon, lime leaf and vanilla in a saucepan over a low heat and cook until the sugar has dissolved. Stir in the rice and add the coconut cream and milk mixture. Tip into a large baking dish and bake for 30–40 minutes, topping up with a little water, if needed.
To make the linseed cookies, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Cream the butter and sugar together in a mixer with a paddle attachment or cream by hand in a bowl with a wooden spoon. Gradually add the eggs, one at a time, and then stir in the vanilla. Add the flour, baking powder and linseeds and mix again. Place rounded tablespoonfuls of the biscuit mixture on the baking tray, leaving a gap of 5cm/2in between each biscuit. Bake for 12–15 minutes.
Decorate the rice pudding with the mango, lime zest and coconut and serve with the cookies. Any leftover biscuits will keep in an airtight container for up to 1 week.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.