Rice pudding is a brilliant principle recipe that you can take in all sorts of directions. Experiment with different frozen fruits, or try tinned fruit or jam – the sky’s the limit!
Jamie's Feasts for a Fiver
By Jamie Oliver
Ingredients
1 litre milk
1 bay leaf
¼ of a whole nutmeg, for grating
1 lime
4 tablespoons runny honey
250g pudding rice
6 heaped teaspoons desiccated coconut
500g frozen mango
Method
- Pour the milk into a medium saucepan on a medium heat. Add the bay leaf, finely grate in the nutmeg and lime zest, and stir in 2 tablespoons of honey.
- Tip in the rice and simmer for 25 minutes, or until thick and creamy, stirring occasionally.
- Toast the desiccated coconut in a medium frying pan on a medium heat for 1 minute, or until golden brown, tossing regularly, then remove to a bowl.
- Place the mango in the frying pan with the remaining 2 tablespoons of honey and a big splash of water. Bring to the boil and cook for 5 to 10 minutes, or until the fruit is soft and starting to caramelise, stirring occasionally. Remove from the heat, roughly mash with a potato masher and squeeze in the lime juice.
- Divide the rice pudding between bowls, discarding the bay, then dot over the mango. Scatter over the toasted coconut and dig in!
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