mango rice pudding with palm sugar and lemongrass syrup
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mango rice pudding with palm sugar and lemongrass syrup
  • 1 cup (200g) arborio or risotto rice
  • 3 cups (750ml) water
  • 1 vanilla bean, split and seeds scraped
  • 2 cups (500ml) coconut milk
  • ¼ cup (55g) caster (superfine) sugar
  • 4 mango cheeks, halvedr

palm sugar and lemongrass syrup

  • 1 cup (250ml) water
  • ½ cup (60g) grated palm sugar
  • 2 stalks lemongrass, trimmed and bruised