Mango and Lime Coconut Rice Pudding

Mango and Lime Coconut Rice Pudding

Bring mango and lime coconut rice pudding to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Wheat Beer when the food is ready.

Ingredients

Serves 6

• 150 g pudding rice

• 400 ml coconut milk

• 500 ml whole milk

• 60 g caster sugar

• 1 mango

• 1 lime

• 2 tbsp desiccated coconut

Instructions

1. Bring rice, coconut milk, whole milk and sugar slowly to a gentle simmer in a heavy saucepan.

2. Cook over low heat for 35–45 minutes, stirring regularly, until tender and creamy. Add water if it thickens before rice cooks.

3. Dice mango and mix with lime zest and 1 tbsp juice. Toast coconut in a dry pan for 1–2 minutes.

4. Divide warm pudding between bowls and top with mango and coconut. Refrigerate any leftovers promptly.

Serving Suggestions

Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.

Pairing Tips

Start with Wheat Beer. Soft wheat character and gentle fruitiness sit comfortably beside citrus and aromatic spices; moderate bitterness avoids exaggerating heat. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.