Spiced Coconut Rice Pudding with Mango Coulis Served with Caramelised Pineapple and a Ginger Tuile

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 star anise
• 1 large piece of cassia bark (or 1 cinnamon
• 2 green cardamom
• 1 black cardamom
• 2 tsp ground ginger
• 100g/3½oz arborio rice
• seeds from 1 vanilla pod
• 400ml/14fl oz coconut milk
• 350ml/12fl oz whole milk
• 350ml/12fl oz double cream
• pinch grated nutmeg
• 3 tbsp palm sugar
• 50g/1¾oz icing sugar
• 50g/1¾oz plain flour
• 2 free-range egg whites
• 1 tbsp unsalted butter
• 40g/1½oz peeled pistachio
• 1 ripe mango
• 1 medium-sized pineapple
• 4 tbsp raw cane sugar
• 50g/1¾oz unsalted butter

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 180°C (350°F) and line a baking sheet with parchment. Whisk the icing sugar, plain flour, ground ginger, egg whites and melted 50g/1¾oz butter into a smooth batter and rest it for 10 minutes.

2. Spread thin rounds of the batter on the sheet and bake 6 to 8 minutes until golden at the edges. Lift each tuile with a spatula and drape it over a rolling pin while warm, then let it cool and set.

3. Put the coconut milk, whole milk, double cream, arborio rice, star anise, cassia bark or cinnamon, both cardamoms, vanilla seeds, nutmeg and palm sugar in a heavy saucepan. Bring to a gentle simmer.

4. Simmer the rice pudding over low heat for about 30 minutes, stirring often, until thick and creamy. Remove the star anise, cassia and cardamom before serving.

5. Peel and core the pineapple and cut it into thick slices. Melt the 1 tbsp butter with the raw cane sugar in a frying pan and cook the pineapple 3 to 4 minutes per side until caramelised.

6. Peel and stone the mango and blend it with a splash of water until smooth. Pass the coulis through a fine sieve.

7. Toast the pistachios in a dry pan for 2 minutes until fragrant, then chop them coarsely.

8. Spoon the warm rice pudding into bowls, add a slice of caramelised pineapple, drizzle with mango coulis, scatter pistachios over and set a ginger tuile on the side.