RECIPE : [ Ссылка ]
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RECIPE
MAKES 8

1 cup Jasmine Rice (long grain)
2 eggs
2/3 cup caster sugar
1/3 cup custard powder
1 tablespoon vanilla extract
1 x 400ml can coconut milk
3/4 cup milk
extra 1/2 cup of sugar
1 cup shredded coconut
1/2 cup thicker cream
1 mango or canned mango (sliced)

Place rice in a colander. Since with cold water to remove any discolouration. Add rice to a large pan of boiling water, boil gently. Cook until just tender (please refer to package cooking instructions). Drain well. Set aside.

Whisk eggs, sugar, custard powder and vanilla extract in a large bowl until light and creamy.

Combined coconut milk, milk and extra sugar in a large pan. Stir over low heat, without boiling and until sugar dissolves. Remove from heat. Gradually whisk hot milk into egg mixture. Stir in rice. Transfer mixture into a large bowl and refrigerate several hours or overnight.

Serve pudding topped with mango slices and extra coconut. Decorate with mint leaves.

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