HOT COCONUT RICE PUDDING WITH FRUIT SALAD

 

HOT COCONUT RICE PUDDING WITH FRUIT SALAD

 

Serves 4
37 Syns per serving: 3 on Green, 10.5 on Original

170g/6oz short grain pudding rice, rinsed
426ml/0.75pt skimmed milk
1 medium mango
1 star fruit
Juice of 1 lime
2 tbsp no added sugar tropical fruit squash
4 tbsp canned coconut milk
2 tbsp Candarel
2 passion fruit, quartered

Bring the rice and milk to the boil in a pan, then simmer gently, uncovered
for 20 minutes until the rice is soft and the milk is absorbed. Stir
occasionally; keep heat low to prevent rice sticking.

Make the fruit salad: peel the mango and slice the flesh into thin strips.
Thinly slice the star fruit. Mix fruit with the lime juice and fruit squash.

To serve, stir the coconut milk and Candarel into the cooked rice and pack
into 4 x 0.25pt/142ml pudding basins, pressing down well.

Invert the moulds on to warmed serving plates and spoon the fruit salad

around the rice. Serve accompanied with passion fruit.