Traditional comfort food with a tangy festive twist! This delectable combination of sweet and tangy, warm and cold, creamy and crunchy is just what you need to kick off the new year!
Easy on the tastebuds for all ages, it is a delicious breakfast or change the proportions of rice pudding and passionfruit (less rice pudding, more passionfruit) and serve as a dessert.
What you need:
For the rice pudding:
1 litre milk
400g sweetened condensed milk
150g short grain or risotto rice
½ tsp vanilla extract
1 tsp cornflour
For the passionfruit drizzle:
Pulp of 4 passionfruit
1/3 cup (80ml) runny honey
1/4 tsp Chinese five-spice powder
2 tbsp shredded coconut, toasted
What to do:
Make the rice pudding by combining the milk, condensed milk and rice in a deep pot. Bring to the boil whilst stirring constantly. Reduce to a simmer and leave to cook for a further 30-40 minutes or until the rice is tender. Stir occasionally to prevent the bottom from sticking to the pot. Simmer gently, stirring occasionally, for 30 to 40 minutes or until rice is tender.
Mix the cornflour to a paste with 2 tsp water and add to the rice pudding with the vanilla. Simmer for one minute or until thickened, stirring well.
Ladle into shallow bowls.
For the drizzle, combine the pulp, honey and Chinese five-spice powder in a bowl. Add drizzle to your pudding as preferred and sprinkle with coconut to finish off.
