Swap out your porridge for Bill Granger's chilled rice pudding with seasonal fruit

Name: Bill Granger's rice pudding with mango and passionfruit recipe
Ingredients: 150g of short-grain pudding rice (such as arborio rice); 400ml can coconut milk, plus extra to drizzle; 50g caster sugar; 1 tsp vanilla bean paste; 2 mangoes, sliced; Pulp of 4 passionfruit; Finely grated lime zest

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Chilled rice pudding with mango and passionfruit

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by Bill Granger

Jan 28, 2022

Pudding for breakfast? I am a child of the 70s, when rice pudding with the only dessert we ever ate at home. My mum made it in the traditional English way - rice, sugar, milk, and a sprinkle of nutmeg, baked in the oven. That nutmeggy skin was definitely a love/hate element (sadly, I was in the second camp). I can't believe it's taken us around 200 years to revise rice pudding into something rather more suited to the Australian climate. Chilled coconut rice pudding for breakfast is a perfect example of traditional English fare updated for the modern Australian palate.

150g of short-grain pudding rice (such as arborio rice)
400ml can coconut milk, plus extra to drizzle
50g caster sugar
1 tsp vanilla bean paste

TO SERVE

2 mangoes, sliced
Pulp of 4 passionfruit
Finely grated lime zest

Method

1.

To make the rice pudding, put the rice, coconut milk, sugar, vanilla and 300ml water in a saucepan. Bring to the boil over high heat, then reduce to simmer for 30 minutes, stirring occasionally, until the rice is soft, adding a little boiling water if it ever looks dry. Remove from the heat, spread on a baking tray and place in the fridge to cool completely.
2.

Spoon pudding into bowls, stir through lime zest and top with mango and passionfruit.

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