Coconut Rice Pudding With Tropical Fruit Compote - cooking recipe

Ingredients

125 ml semi-skimmed milk
100 ml coconut milk (unsweetened)
50 g pudding rice
250 ml + 2 tbsp pineapple juice
1/4 None small pineapple, peeled, stalk removed, diced
1/2 None large mango, peeled, stoned, finely chopped
1/2 None large papaya, peeled, deseeded, finely chopped
1 tsp cornflour
2 tbsp desiccated coconut
3 tbsp sugar
None None Chopped lemon balm leaves, to decorate

Preparation

For the rice pudding: In a saucepan, bring the milk, coconut milk and a pinch of salt to a boil. Stir in the rice and simmer for 30 mins, stirring occasionally.
For the fruit compote: In a separate saucepan, bring 1 cup pineapple juice to a boil. Stir in the pineapple, mango and papaya and bring to a boil again. Mix the cornstarch with 2 tbsp pineapple juice until smooth and stir into the fruit compote. Simmer for 1 min, remove from the heat and allow to cool.
To finish: Stir the dried coconut and sugar into the rice. Divide the compote between 4 dessert glasses and spoon in the rice. Decorate with lemon balm or mint.