This sophisticated take on rice pudding makes an excellent all-round dessert and looks great too (though admittedly slightly like a fried egg in this picture..!). The slightly acidic mango really complements the silky coconut rice. I know the proportion of rice to coconut milk looks bonkers, but trust me it is right!
50g short grain pudding rice
1 can coconut milk
1 ripe (but not squidgy) mango
1 tsp non-dairy margarine (eg Pure)
1 tsp brown sugar
Place the rice, 25g of sugar and coconut milk in a lidded ovenproof dish and stir together. Place in an over at 120C for 90 minutes. After this time, give it another stir, then take the lid off and cook for a further half an hour.
A few minutes before serving time, cut the mango into smallish cubes, about 1cm large. Fry gently in the margarine and brown sugar until warmed and glossy.
Remove the rice pudding from the oven and spoon into bowls, topped with the mango.