Tropical Rice Cream
Preparation Time: 5 mins
Cooking Time: 60 mins
2/3 cup (130g) Arborio Rice
5 cups milk
1/2 cup sugar
1 tspn vanilla
4 fresh passion fruit
850g crushed pineapple, drained
300ml thickened cream
Mango and passionfruit pulp, to decorate
Place milk in large saucepan and bring to the boil,
gradually adding the rice, stirring constantly.
Reduce heat to low, simmer, covered for 50 to 60 minutes
or until milk has been absorbed by rice.
Stir rice frequently during cooking.
Remove pan from heat, add sugar and vanilla; mix well.
Refrigerate and allow mixture to cool, 30-40 minutes.
Beat cream until soft peaks form, fold into rice mixture,
add drained pineapple and passion fruit pulp.
6) Spoon mixture into serving bowl and refrigerate
until ready to serve.
7) Decorate with mango slices and passion fruit pulp.
I asked my Facebook "friends" what their favourite Christmas dessert was. “Chilli Trish” from Caloundra in Queensland told me her favourite was Tropical Rice Cream, which you eat cold, so perfect for that hot Australian Christmas. It sounded really interesting so I asked Trish for the recipe. You always have your favourite go-to Christmas recipes but it is always nice to add something new to the repertoire. What I really love about this dessert is not the recipe itself (although it tastes fantastic!) but the story and the memory behind it for Trish.