Caramelised Rice Pudding served with Mango and Lime Coulis

By Simon  , ,   ,

March 31, 2014

A deliciously quick and simple dessert. Vanilla infused rice with a crunchy, sticky caramel top, served with a fresh, vibrant and zingy mango and lime coulis.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 6-8 Generous


200 Grams Pudding rice

1 1/5 Litre Semi-skimmed milk

2 Large Vanilla pods

4 tbsp Golden caster sugar

50 ml Single cream

1 Handful Dark brown muscavado sugar

1 Splash Clear honey

1 Medium Ripe mango

2 Small Fresh limes


In a large heavy bottom pan add the rice, the vanilla pods (split lengthways) and scrap out the seeds and pop in the whole lot including the empty pod too.  Add the milk and sugar and gently bring to a simmer then turn down the heat and let it gently cook away, stirring quite often, for 20-30 mins. Once the rice is soft and creamy add the cream and remove the pods.

To make a quick coulis - In a small pan gently heat the mango and lime juice and zest, until softened.  Then simply whizz it all up to a silky smooth sauce.

Place the rice in ovenproof serving pots or ramekins, sprinkle with muscavado sugar and drizzle with honey, place under a hot grill until bubbling and caramelised and serve straight to the table with the warm mango and lime sauce.  Totally delicious and very heart warming.  Enjoy!


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