125g pudding rice
600ml milk
1 vanilla pod, split
Peel of 2 lemons
Zest of 1 lime (finely grated)
30g toasted coconut flakes
80g sugar
150g double cream
100g semi-whipped double cream (soft whipped)
200g destoned cherries
4 turns of black pepper
Juice of 1 lime
15g light brown soft sugar
1 tsp balsamic vinegar
Small amount of cornflour diluted with water (if needed)
To garnish:
Extra toasted coconut flakes
A few fresh cherries, halved
1 fresh lime, zested
Place the milk, cream, lemon peel, and split vanilla pod into a pan and bring to a gentle simmer. Infuse for 10 minutes.
Add the pudding rice, sugar, and toasted coconut flakes. Cook slowly over a low heat for 30–35 minutes, stirring occasionally, until the rice is tender and the mixture is thickened.
Remove from the heat, cool slightly, then stir in the finely grated lime zest.
Leave to cool completely before placing in the fridge to set.
Whisk 100g double cream until semi-whipped (soft peaks) and fold it gently into the cooled rice pudding.
Place the cherries in a pan with the pepper, lime juice, sugar, and balsamic vinegar.
Cover with a lid and bring to a gentle simmer.
Cook down to a reasonably thick compote (approx. 10–15 minutes).
If needed, stir in a little diluted cornflour to thicken.
To Serve: Place a spoonful of the cherry compote into the bottom of a serving bowl.
Add a layer of the rice pudding on top.
Garnish with fresh cherry halves and toasted coconut flakes.
Finish with a light microplane of fresh lime zest over the top.
125g pudding rice
600ml milk
1 vanilla pod, split
Peel of 2 lemons
Zest of 1 lime (finely grated)
30g toasted coconut flakes
80g sugar
150g double cream
100g semi-whipped double cream (soft whipped)
200g destoned cherries
4 turns of black pepper
Juice of 1 lime
15g light brown soft sugar
1 tsp balsamic vinegar
Small amount of cornflour diluted with water (if needed)
To garnish:
Extra toasted coconut flakes
A few fresh cherries, halved
1 fresh lime, zested
Place the milk, cream, lemon peel, and split vanilla pod into a pan and bring to a gentle simmer. Infuse for 10 minutes.
Add the pudding rice, sugar, and toasted coconut flakes. Cook slowly over a low heat for 30–35 minutes, stirring occasionally, until the rice is tender and the mixture is thickened.
Remove from the heat, cool slightly, then stir in the finely grated lime zest.
Leave to cool completely before placing in the fridge to set.
Whisk 100g double cream until semi-whipped (soft peaks) and fold it gently into the cooled rice pudding.
Place the cherries in a pan with the pepper, lime juice, sugar, and balsamic vinegar.
Cover with a lid and bring to a gentle simmer.
Cook down to a reasonably thick compote (approx. 10–15 minutes).
If needed, stir in a little diluted cornflour to thicken.
To Serve: Place a spoonful of the cherry compote into the bottom of a serving bowl.
Add a layer of the rice pudding on top.
Garnish with fresh cherry halves and toasted coconut flakes.
Finish with a light microplane of fresh lime zest over the top.
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