Ingredients: (Serves 4)
150g arborio rice
400ml tin coconut milk
¼ cup caster sugar
1 teaspoon vanilla bean extract
1 lemongrass stalk, bruised
thumb-sized piece of ginger, thickly sliced
¼ pineapple, diced
¼ bunch of mint, leaves picked
juice of 1 lime
2 tablespoons shredded coconut
2 tablespoons roasted macadamias, roughly chopped
- Combine rice, coconut milk, water, sugar, vanilla, lemongrass and ginger in a medium saucepan. Bring to the boil, then reduce heat to medium-low and simmer for 30-40 minutes or until rice is tender. Remove rice from heat and allow to cool to room temperature. Discard lemongrass and ginger.
- Combine pineapple, mint and lime juice in a small bowl.
- Meanwhile, heat a small frying pan over medium heat. Toast coconut for 1-2 minutes or until golden and fragrant.
- Divide warm rice pudding between four serving bowls. Top with pineapple mixture, then finish with toasted coconut and macadamias.
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