The Hour

Eadie Manson knows that the way to the heart is through the stomach and with this gorgeous recipe for coconut rice pudding, combined with his recipe for seared scallops with carrot fritters, sparks will certainly be flying.

This delicious desert is easy to make and can be made in advance and stored so as not to interrupt the relaxed and romantic mood of the evening.

Ingredients:

• 55g/2oz short grain rice
• 230ml coconut milk
• 110ml milk
• 1 tsp orange zest
• 2 tsp caster sugar
• 1 tsp vanilla essence
• 110mls cream

Serve with:

• Lime wedges
• Diced mango
• Brown sugar

Method:

1) Place the rice, coconut milk, milk, zest, sugar and vanilla in a saucepan over a medium heat and bring to the boil. Reduce the heat, cover and cook for 1 hour, stirring occasionally. When the rice is cooked, remove from the heat and leave to cool with the lid on.
2) When the mixture is cold, stir in the cream. Pour into a serving bowl, top with mango and a sprinkling of brown sugar and serve with wedges of lime on the side.

As a great prelude to this dessert try Eadie’s recipe for seared scallops with carrot fritters.