Mango and coconut rice pudding

Serves 4

Syns per serving
Green - 4 1/2
Red - 12


6oz/170g pudding rice
16fl oz/454ml skimmed milk
4 tbsp canned coconut milk
6 tbsp artificial sweetener
¼ tsp crushed cardamom seeds
1 mango
A few redcurrants to garnish


1. Place the pudding rice in a pan, add the milk, coconut milk, artificial sweetener and cardamom seeds, bring to the boil and simmer uncovered, stirring occasionally, for about 20 minutes or until the rice is tender and most of the liquid is absorbed.

2. While the rice is cooking, peel, stone and cut the mango into slices. Place on a hot griddle for 1 minute on each side or until lightly charred.

3. Spoon the rice pudding into four warmed serving bowls, arrange the griddled mango and redcurrants over the top and serve immediately.