Add rice, coconut milk, water and 2 tbsp maple syrup to a medium saucepan, bring to a boil and then drop down to a simmer. Cook for 30-40 mins until rice is tender (it will have a soupy consistency).
While rice is cooking, dice the mango. Place half into a bowl and the other half into a blender with 2 tbsp maple syrup and the cayenne. Blend together until completely smooth. Pour over diced mango.
To plate as a parfait, add rice pudding to a small glass, then a layer of the cayenne mango, and repeat, ending with cayenne mango.
Eat at room temperature or chilled.
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