Recipes
Papaya and lychee rice pudding
Sweet papaya combines with tart lychees for a tropical take on this classic dessert
Sweet papaya combines with tart lychees for a tropical take on this classic dessert
(1 votes)
Cook: 40 Mins
Serves: 6
Price: 75p per serving
Nutritional Information
Each 177g serving contains
Energy
993kj
237kcal
993kj
237kcal
12%
Fat
5.1g
5.1g
Low
7%
7%
Saturates
2.5g
2.5g
Low
13%
13%
Sugars
22.7g
22.7g
Med
25%
25%
Salt
0.02g
0.02g
Low
<1%
<1%
of your reference intake.
Typical energy values per 100g:
561kj/134kcal
Typical energy values per 100g:
561kj/134kcal
Ingredients
200ml Rubicon Lychee Juice Drink
200ml light coconut milk
50g caster sugar
150g Arborio or pudding rice
200g Grower's Selection Lychees, peeled and stoned
2tbsp demerara sugar
2tbsp chopped pistachios
1 small papaya, peeled, deseeded and chopped
Method
1
Put the lychee drink in a pan with the coconut milk, caster sugar and 400ml cold water. Bring to the boil then remove from the heat.
2
Put the rice in a small pan and stir in ⅓ of the hot liquid. Simmer for 4-5 mins, stirring continuously, until the liquid has been absorbed. Add the rest of the liquid 1 ladle at a time, stirring - don't add more until the previous lot has been absorbed. Chop ½ the lychees and stir into the rice.
3
Heat the demerara sugar gently in a pan until melted. Remove from the heat and swirl in the pistachios to coat. Spoon onto baking paper to cool, then chop.
4
Divide the rice between 6 bowls and top with the rest of the lychees, the papaya and pistachios. Serve warm.