COCONUT RICE PUDDING WITH PAPAYA AND LIME 1/4 cup short-grain rice 1 cup coconut milk 100ml milk 1 teaspoon orange zest 2 tablespoons sugar 1 teaspoon vanilla essenc 100ml cream TO SERVE Papaya, peeled, seeded and cubed 2 teaspoons brown sugar Lime wedges

Place rice, coconut milk, milk, zest, sugar and vanilla in a saucepan over medium heat, and bring to the boil. Reduce heat immediately to very low. Place a lid on the saucepan and cook for 1 hour, stirring occasionally. When the rice is cooked, remove from heat and leave to cool with the lid on.

When the mixture is cold, stir in cream. Pour into a serving bowl, cover and refrigerate. When ready to serve, remove from the fridge, top with papaya cubes and sprinkle with brown sugar. Serve with wedges of lime on the side.

Serves 2.

Bills - Breakfast, Lunch + Dinner, Bill Granger