FOOD | WEEKEND
GET
АНEAD
The rice pudding
can be made up to
1 day ahead and
kept in the fridge
a pan over a low-medium heat
with the coconut milk, milk, sugar
SLOW-COOKED
RICE PUDDING
and cardamom (if using). Simmer
gently for 10 mins. Transfer to a
1.3ltr baking dish and bake for
40 mins or until the rice is tender.
Serves 6 V
Takes 1 hr 5 mins
Cost per serve 61p
DEREK SAYS
Swap out the
dairy and add
Set aside for 10 mins to cool slightly.
It will look a little loose when you
150g pudding rice
400ml tin coconut milk
remove it from the oven but will
extra coconut
500ml semi-skimmed or whole milk
thicken as it cools.
milk for a wicked
60g caster sugar
2 Spoon into serving bowls and
vegan pud.
6 cardamom pods, seeds removed
top with the diced mango and lime
and crushed (optional)
zest. Squeeze over a little lime
425g tin mango slices, drained
juice and top with the almonds
and diced
to serve.
1 lime, zested and juiced
Each serving contains
20g toasted flaked almonds
Energy
Fat
Saturates Sugars
Salt
1339KJ 16g 12g| 19g 0.2g
321kcal
16% 22% 59%21%
3%
1 Preheat the oven to gas 1, 140°C,
fan 120°C. Put the pudding rice in
of the reference intake. See page 105.
Carbohydrate 41g Protein 6g Fibre 1g
70
For more rice pudding recipes, visit tesco.com/recipes
RECIPES HANNAH YEADON PHOTOGRAPHY GARETH MORGANS FOOD STYLING JENNA LEITER PROP STYLING LUIS PERAL
