Strawberry basmati rice on mango in caramel sauce

Name: Strawberry basmati rice on mango in caramel sauce
Cook time: 40 min
Total time: 1 h 40 min
Yield: 4
Ingredients: 400 ml Milk; 150 g Whipped cream; 7-10 Tbsp Salt; 200 g Basmati rice; 3 TABLESPOONS Sugar; 125 g Strawberries; 1 TABLESPOON flaked almonds; 1 Mango; 2 Lemons

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Rice pudding can be this sophisticated. To keep it in good shape, you should ideally prepare it the day before

COOK TIME
40 mins

TOTAL TIME
100 mins

Ingredients

Servings: 4

400 ml Milk
150 g Whipped cream
7-10 Tbsp Salt
200 g Basmati rice
3 TABLESPOONS Sugar
125 g Strawberries
1 TABLESPOON flaked almonds
1 Mango
2 Lemons

Directions

1
Bring milk, cream and 1 pinch of salt to the boil. Add rice and let it swell at low heat for about 18 minutes, stirring several times. Season rice with 1 tablespoon of sugar. Wash, clean and finely dice the strawberries.
2
Roast the almonds in a pan without fat until golden brown. Remove. Rinse four cups (each containing approx. 200 ml) cold. Remove rice from the stove, fold in strawberries. Fill the cups with rice, filling them to the brim and pressing them lightly. Chill for at least 1 hour.
3
Peel the mango, cut the flesh into slices from the stone. Caramelise 2 tablespoons of sugar in a pan until golden brown. Add 100 ml water and lemon juice while stirring. Bring to the boil and boil down for about 3 minutes until syrupy, then toss the mango in it. Turn the rice out onto four plates (see tip below) and arrange with mango and caramel. Sprinkle with the flaked almonds.