Recipe Inspiration

Ingredients...

200g Tilda Easy Cook Basmati Rice

100g Essential Cuisine Crème Anglaise

1.5ltr Whole Milk

50g Sugar

100ml Mango Puree

1 Mango diced

5 Strawberries diced

Method...

In a small bowl, combine the Crème Anglaise powder with 200ml of the whole milk (taken from the 1.5L) and whisk to form a smooth slurry. 

2. Into a thick bottom pan, add the remaining milk, sugar, and the Tilda Easy Cook Basmati Rice, bring slowly to the boil stirring continuously.

3. Add the prepared Crème Anglaise slurry to the pan and whisk continuously, turn down to a gentle simmer and allow to cook for 45 minutes stirring occasionally, do not allow to catch on the bottom of the pan.

4. Remove from the heat, transfer to a shallow container and allow to cool, then refrigerate until fully chilled.

5. Place 10 dessert cups onto your worktop, remove the rice from the fridge then spoon a layer of the rice into the bottom of the cups, add a layer of mango puree, another layer of rice pudding, until the cups are nearly full, garnish with the mixed diced mango and strawberries and serve.