Mango Rice Pudding Brulée
- 3/4 cup Kensington Pride Mangoes, puréed mango
- 1/2 cup arborio rice
- 1/2 cup caster sugar
- 1 1/2 cups cream
- Cook the rice, sugar, milk, cream and vanilla over low heat in a medium sized heavy based saucepan, stirring occasionally, for 35 minutes or until rice is al dente.
- Remove from heat, stir in egg and mango purée.
- Pour into serving dishes.
- Serve with fresh mango.
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