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COCONUT RICE PUDDING WITH MANGO AND PAPAYA

Fresh and Fast Vegan
by Amanda Grant

There's a taste of the tropics in every mouthful of this dessert. It looks stunning and tastes as indulgent as any rice pudding, but without the fat! Save the papaya seeds, and use them in a salad dressing—they are peppery and very good for digestion.
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Serves 4
 

INGREDIENTS

• 2/3 cup (5½ ozs.) jasmine rice
• 8½ fl. ozs. soy milk
• 8½ fl. ozs. canned unsweetened coconut milk
• 1/2 teaspoon vanilla extract
• 3½ fl. ozs. water
• 3 tablespoons (1 oz.) turbinado sugar
• 1 large ripe mango
• 1 large ripe papaya
• handful of fresh basil leaves, to decorate
 

DIRECTIONS

Put the rice, soy milk, coconut milk and vanilla extract in a saucepan with the water. Stir, then bring to a boil. Reduce the heat, and simmer for 15-20 minutes, until the rice is tender but still has a bite to it. (Stir frequently to prevent the mixture from sticking to the bottom.) If necessary, add a few table- spoons of water to loosen the mixture. Add the sugar, and mix well. Simmer for another minute.

Peel the mango, and use a sharp knife to slice the flesh away from the stone. Cut the flesh lengthwise into thin slices. Slice the papaya in half, and scoop out the seeds with a teaspoon, then peel. Cut the flesh into thin slices.

Divide the mango and papaya slices among four large plates, and arrange the rice pudding next to them. Scatter fresh basil over the top, and serve.

NUTRITION
each serving contains: Calories 295 • Protein 5g • Fat 9g (saturated 6g) • Carbohydrates 50g • Fiber 2g • Calories from fat 27% • Excellent source of vitamin C