- 150g/5½oz basmati rice
- 150ml/5floz coconut milk
- 1 tbsp runny honey
- 1 vanilla pod seeded
- 6 thin slices mango
- 1 tbsp icing sugar
- salt and freshly ground black pepper
- Place the rice, coconut milk, honey and vanilla into a small saucepan and bring to simmer.
- Cook for eight minutes until thick and the rice cooked stirring at intervals.
- Place the mango slices on a heatproof surface and dust with the icing sugar.
- Using a blow-torch, caramelise the mango.
- To serve, discard the vanilla pod, spoon the rice pudding onto a bowl and arrange the mango in a line across the middle of the pudding.