Coconut Rice Pudding with Fruit

Preparation

1. Rinse the pudding rice under cold water in a sieve.
2. Bring the milk and coconut milk to the boil with the salt, stir in the rice and leave to swell over a low heat for about 30 minutes, stirring occasionally so that nothing sticks.
3. Stir in the sugar and desiccated coconut and leave the rice pudding to cool well.
4. Peel the pears, mango and papaya and dice finely. Heat the pineapple juice, add the diced fruit and bring briefly to the boil.
5. Mix the cornflour smooth with the tablespoon of pineapple juice, use it to thicken the fruit, bring briefly to the boil once more and leave to cool thoroughly in the fridge.
6. Spoon the fruit into glasses and layer with the cold rice pudding.

Drink with it

• Sweet wine · excellent match

  Moscato d'Asti or Riesling Auslese, well chilled

  The residual sugar is on a par with the dessert, peach and mango fruit mirror the compote, and the acidity loosens the coconut cream.

  Which wine goes with dessert? Comparing sweetness deliberately ↗

• Aged rum · excellent match

  Aged rum, neat or with a single ice cube

  Vanilla and caramel from the cask meet coconut, pineapple and mango, the classic flavours of a rum dessert, without overpowering the creamy sweetness.

  Drinking rum neat: how to get to know a bottling ↗

• Fruit liqueur · good match

  Mango or passion fruit liqueur, ice-cold in a small glass

  The fruit of the liqueur doubles up on the fruit compote, and the cold keeps the sweetness fresh.