Totally tropical rice pudding

Not one for the dieters among us!

A great pudding though for when I feel the kids need a calorie boost.

35g pudding rice

300ml full fat coconut milk

20g sugar (this is optional, certainly feel free to reduce the sugar content if you’re cooking for very young children)

1 teaspoon vanilla extract

1/2 mango

Peel and chop the mango into small pieces. Put them in a pan with a little water and simmer until soft (how soft you want it will depend on the age of your child and how long they’ve been eating solid food for. It will be better blended for really small nippers). Set the softened mango aside. Chuck the rice, coconut milk and sugar into a pan and bring to the boil. Turn to a medium heat and simmer for about 30 minutes or until the rice is tender. Add the vanilla extract and cook for another 5 minutes.

Serve with the mango spooned on top. You could also add a teaspoon of dessicated coconut to each bowl if you feel inclined. If you don’t have fresh mango to hand, this would also be nice with some dried tropical fruit added at the simmering stage.

This gave two very generous bowls of pudding with a small helping for Mummy to try too (well, I couldn’t very well post the recipe without testing it myself could I?!)


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