Lychee-rice-pudding

Papaya and lychee rice pudding

Sweet papaya combines with tart lychees for a tropical take on this classic dessert

, 25 April 2019

(1 vote)

Papaya and lychee rice pudding

  • Prep: 10 Mins
    Cook: 30 Mins

  • Serves: 6

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Nutritional Info
Each 177g serving contains

  • Energy

    992KJ

    237KCAL

    12%

  • Fat

    5.1g

    low

    7%

  • Saturates

    2.5g

    low

    13%

  • Sugars

    22.7g

    med

    25%

  • Salt

    0.02g

    low

    <1%
of your reference intake.
Typical energy values per 100g: 561kJ/134kcal.
Ingredients
  • 200ml Rubicon Lychee Juice Drink
  • 200ml light coconut milk
  • 50g caster sugar
  • 150g Arborio or pudding rice
  • 200g Grower's Selection Lychees, peeled and stoned
  • 2tbsp demerara sugar
  • 2tbsp chopped pistachios
  • 1 small papaya, peeled, deseeded and chopped
Method

  • Put the lychee drink in a pan with the coconut milk, caster sugar and 400ml cold water. Bring to the boil then remove from the heat.

  • Put the rice in a small pan and stir in ⅓ of the hot liquid. Simmer for 4-5 mins, stirring continuously, until the liquid has been absorbed. Add the rest of the liquid 1 ladle at a time, stirring - don't add more until the previous lot has been absorbed. Chop ½ the lychees and stir into the rice.

  • Heat the demerara sugar gently in a pan until melted. Remove from the heat and swirl in the pistachios to coat. Spoon onto baking paper to cool, then chop.

  • Divide the rice between 6 bowls and top with the rest of the lychees, the papaya and pistachios. Serve warm.