Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the rice pudding
- 30g/1oz unsalted butter
- 50g/1¾oz caster sugar
- 1 cinnamon stick
- 1 kaffir lime leaf
- 1 vanilla pod, split and seeds scraped
- 100g/3½oz black rice or white pudding rice
- 200g block cococonut cream, dissolved in 100ml/3½fl oz milk
- 1 fresh mango, peeled and chopped, to decorate
- 1 lime, zest only, to decorate
- 75g/2¾oz coconut flakes, toasted, to decorate
For the linseed cookies
- 150g/5½oz salted butter
- 120g/4¼oz caster sugar
- 2 free-range eggs
- 1 tsp vanilla extract
- 200g/7oz plain flour
- pinch baking powder
- 120g/4¼oz golden linseeds
Method
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To make the rice pudding, preheat the oven to 180C/160C Fan/Gas 4. Place the butter, sugar, cinnamon, lime leaf and vanilla in a saucepan over a low heat and cook until the sugar has dissolved. Stir in the rice and add the coconut cream and milk mixture. Tip into a large baking dish and bake for 30–40 minutes, topping up with a little water, if needed.
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To make the linseed cookies, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Cream the butter and sugar together in a mixer with a paddle attachment or cream by hand in a bowl with a wooden spoon. Gradually add the eggs, one at a time, and then stir in the vanilla. Add the flour, baking powder and linseeds and mix again. Place rounded tablespoonfuls of the biscuit mixture on the baking tray, leaving a gap of 5cm/2in between each biscuit. Bake for 12–15 minutes.
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Decorate the rice pudding with the mango, lime zest and coconut and serve with the cookies. Any leftover biscuits will keep in an airtight container for up to 1 week.