Pineapple rice pudding with coconut crumble and mango jam
Special pudding for excotic birthdays
Preparation time 1 hour
400g jasmine rice, simply boiled
1 egg yolk
75g caster sugar
200g full fat milk
Half vanilla pod, split lengthways, or ½ tsp good-quality vanilla extract
40g pineapple jelly For the coconut crumble
50g all purpose flour
50g unsalted butter
50g caster sugar
100g coconut flour
2tbsp mango jam to serve Preparation method
1. Preheat the oven to 175 C.
2. For the crumble, mix all ingredients in a bowl. Spread the mixture uniformly in a non-stick baking tray and bake until golden brown for about 10 minutes, and set aside to cool down.
3. For the pudding, place a pan over a low heat with the milk and the vanilla and warm gently for 5 minutes. In a bowl whisky the eggs, the yolk and the sugar till the ingredients are well combined. Gradually whisk in the milk then place the pan over a low heat and cook, whisking constantly, until smooth and thick. (Do not allow the cream to boil.)Remove the cream from the fire and add the pineapple jelly in. Stir in the rice and set aside to cool down. Cover a soup bowl with cleaning film and fill it with the pudding mixture. Leave the pudding in the fridge to set for 30 minutes.
4. For serving it, cover the surface of the pudding with the coconut crumble and carefully place it on a plate upside down. Take carefully the cleaning film and serve it with the mango jam.