Oh glory be – a hot day in London! Amazing how it transforms the city into a happy, chilled out place. Women in large sunglasses are adorned in floaty dresses that have waited patiently in wardrobes till now. They take to the streets, colorful and hip. So tonight, with the sash windows wide open and a gentle breeze across Notting Hill, a real dinner was not going to happen as I craved the tropical holiday flavour of coconuts and papayas. Low and behold, Bill Granger delivered with a recipe fit for this balmy night…
COCONUT RICE PUDDING WITH PAPAYA AND LIME
1/4 cup short-grain rice, – thai glutinous rice is perfect.
1 cup, 230ml coconut milk
1ooml milk
1 tsp orange zest
2 tblspn caster sugar
1 tsp vanilla essence
100ml creamTO SERVE
papaya peeled, seeded and cubed
lime wedges
2 tsp brown sugarMETHOD
1. Place the rice, coconut milk, milk, zest, sugar and vanilla in a saucepan over a medium heat and bring to the boil. Reduce the heat, cover and cook for 1 hour, stirring occasionally. When the rice is cooked, remove from the heat and leave to cool with the lid on.
2. When the mixture is cold, stir in the cream. Pour into a serving bowl, top with papaya and a sprinkling of brown sugar and serve with wedges of lime on the side.
Slowly cookin the puddin…
