Ambrosia Rice Pudding
This ambrosia rice pudding is a great way to use up leftover rice, and the use of tropical fruit makes for a delicious summery dessert.
Ingredients
- 2 cup long-grain rice, cooked
- 200 millilitre cream
- 270 millilitre can coconut milk
- 1 teaspoon vanilla bean paste
- 1/4 cup caster sugar
- 1 banana, peeled and thinly sliced
- 2 tablespoon passionfruit pulp or fresh passionfruit
- 1/2 mango, thinly sliced
- 8 lychees, from a can
- 1/3 cup long thread coconut, toasted*
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