Papaya and lychee rice pudding
- 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
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.