Robert’s surpRICE pudding

When the IKEA Family Live team visited us in the early spring, my husband insisted on cooking for them. My husband is a very talented cook who never cooks by recipe, but always by flavor. This is why he rarely makes the same thing twice, so enjoy it while you can!
For the IKEA team he prepared 3 different dishes: a vegetarian dish, an Indonesian inspired dish with chicken & peanuts and a Mediterranean fish dish with pastis. For dessert he made a delicious rice pudding. IKEA convinced him to write down the recipe and so he did:

Robert's surpRICE pudding (serves 4)
Great for concluding an oriental dinner, easy to prepare (and you can prepare it way in advance).

You'll need:
2 cups rice (jasmin or basmati) ( serving a copious meal? Use only 1 cup of rice instead for smaller portions! )
2 mint leaves
vanilla essence/syrup
1 tin coconut milk
1 mango
red pepper

This is how:
Boil rice to about half the time normally required in plenty of water with the mint leaves
Remove excess water and mint leaves ( don't leave them in, mint leaves actually taste horrible when cooked )
Add coconut milk, vanilla essence, and ground red pepper
Simmer whilst stirring until you get a porridge-like substance ( the pudding will thicken even more when cooling, don't cook it too thick or it will harden/dry out )
Divide over 4 bowls and leave to cool ( if you happen to have any banana leaves lying around, serve on banana leaves instead! ). When cooled enough, place in the fridge until you wish to serve
Before serving, sprinkle some ground red pepper on top, add 1-2 fresh mango slices on each bowl ( if you don't have fresh mango, any other oriental fruit will work, or mango jam )

Enjoy your surpRICE!

This recipe was published as a guest blog on the IKEA Family live blog. You can read it here.

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