Vanilla Rice Pudding with Mango-Passion Fruit, Lemongrass and Cardamom

Ingredients

• 150 g Arborio or short-grain dessert rice
• 750 ml Whole milk
• 200 ml Heavy cream (divided; some for the rice, some for the whipped topping)
• 1 Madagascar vanilla bean (split and seeds scraped)
• 80 g Granulated sugar
• 1 Fresh mango (diced)
• 2 Passion fruit pulp
• 1 stalk Fresh lemongrass (bruised and cut into large pieces)
• 3 Green cardamom pods (crushed)

Steps

1. 1

   In a medium saucepan, combine the milk, vanilla bean seeds and pod, and the rice. Bring to a gentle simmer over medium-low heat.

2. 2

   Cook the rice pudding slowly, stirring frequently to prevent sticking, for about 30-40 minutes until the rice is tender and the mixture has thickened.

3. 3

   Stir in the sugar and a splash of heavy cream once the rice is cooked. Remove from heat and let it cool. Remove the vanilla pod.

4. 4

   In a separate small saucepan, combine the diced mango, passion fruit pulp, crushed cardamom pods, and lemongrass pieces.

5. 5

   Simmer the fruit mixture over low heat for 10-15 minutes until the mango is soft and the flavors are infused. Remove the lemongrass and cardamom pods before serving.

6. 6

   Whip the remaining heavy cream until stiff peaks form to create the whipped topping.

7. 7

   To assemble, place a layer of the vanilla rice pudding in a bowl, top with the mango-passion fruit infusion, and finish with a dollop of whipped cream.

Notes

This recipe is based on the description from Margaret Hotel Chouleur's restaurant 'Rouge'. For a professional finish, ensure the rice pudding remains creamy rather than dry by adding a little extra milk or cream at the end if needed.

Nutrition per serving

• dessert
• rice pudding
• vanilla
• mango
• passion fruit
• gourmet
• french cuisine
• gluten-free