RICE PUDDING WITH MANGO & SALTED PEANUT PRALINE

This is an impressive twist on a traditional dessert. Just don’t let on that it’s a bit of a cheat prep-wise.

1 mango

½ lemon, juice and finely grated zest

400g can creamed rice

½ tsp five spice

Coconut cream to serve

Praline:

About ¼ cup roasted salted peanuts

50g sugar

1 tbsp water

Place mango flesh in a food processor with lemon juice and zest and mix until smooth. Place in the fridge to chill.

Drain off excess liquid from creamed rice and stir in five spice. Place in fridge.

To make the praline, line a baking tray and spread peanuts in a single layer. Place sugar in a small saucepan over medium heat. Drizzle water around the edges of the sugar and cook without stirring until it begins to bubble and turn a golden colour, about 5 minutes. Swirl the pan periodically for even colouring. Continue to cook until sugar liquefies and turns a rich caramel colour. The large bubbles will subside and a golden foam will form at the surface when the caramel is nearly ready.

Remove from heat and immediately pour over peanuts. Leave to cool and set hard then break into shards.

Divide rice between 2 bowls, pour over a little coconut cream and a good dollop of the mango purée. Serve dessert with shards of praline. Garnish with chopped mango and lemon balm or mint leaves if desired. Serves 2