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  • Quick
  • Easy
  • Serves 5
  • 20 mins cook

Ambrosia rice pudding

Ambrosia rice pudding

This is a super way of using up leftover rice.


Ambrosia rice pudding

  • 2 cups long-grain rice, cooked
  • 200 ml cream
  • 270 ml can coconut milk
  • 1 tsp vanilla bean paste
  • 1/4 cup caster sugar
  • 1 banana, peeled and thinly sliced
  • 2 tbsp passionfruit pulp or fresh passionfruit
  • 1/2 mango, thinly sliced
  • 8 lychees, from a can
  • 1/3 cup long thread coconut, toasted*


  1. Place the rice, cream, coconut milk, vanilla paste and sugar in a saucepan over a medium-high heat. Bring to a simmer. Cook for 5 to 10 minutes or until the rice is heated through and the mixture thickens.
  2. Divide rice mixture among bowls. Top with the banana, passion fruit, mango, lychees and coconut.


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