Coconut rice pudding with lime fuyu
- 1/2 cup jasmine rice
- 1 1/2 cups water
- 1 cup coconut cream
- 2 tablespoons sugar
- 2 firm fuyu (persimmon)
- 2 tablespoons lime juice
- Step 1 - Place the rice, water and cream in a pan and boil over a moderate heat. Reduce the heat to moderately low and stir for 10-12 mins or until rice is cooked and the pudding is thick. Stir in the sugar.
- Step 2 - Scoop the fuyu from the skin, slice and remove seeds, toss in lime juice. Serve with rice pudding.