Creamy lemon rice with trop­i­cal salsa

Australian Women’s Weekly NZ - - DESSERTS -

SERVES 6 PREP AND COOK TIME 50 MIN­UTES (+ COOL­ING TIME) ½ cup (110g) ar­bo­rio rice 3 cups (750ml) milk ⅓ cup (75g) caster sugar 1 tea­spoon finely grated lemon rind 1 tea­spoon vanilla bean paste ½ pa­paya, chopped finely 1 medium (430g) mango, chopped finely ¼ cup pas­sion­fruit pulp ½ cup (125ml) cream 1 Rinse the rice in a sieve un­der cold wa­ter un­til the wa­ter runs clear; drain. 2 Place the milk, sugar, rind and vanilla into a medium heavy-based saucepan; bring al­most to the boil. Stir in the rice; re­duce the heat and sim­mer gen­tly for 30 min­utes, stir­ring oc­ca­sion­ally to pre­vent mix­ture stick­ing to base of pan. When the rice is ten­der, re­move the pan from the heat. Cool. Trans­fer to a large bowl. 3 Mean­while, to make the trop­i­cal salsa, com­bine the pa­paya, mango and pas­sion­fruit in a small bowl. 4 When the rice is com­pletely cool, beat cream in a small bowl with an elec­tric mixer un­til soft peaks form. Fold cream through rice mix­ture. 5 Spoon the rice mix­ture be­tween six glasses. Spoon over the trop­i­cal salsa. Not suit­able to freeze or mi­crowave.

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