Chilled Coconut Congee Pudding Cups with Mango and Lime

Method

1. Rinse the rice in cold water 2 or 3 times and drain in a sieve. Washing off some surface starch keeps the pudding clean-tasting rather than gluey.

   Add in this stepJasmine rice 60 g

2. Put the water and rice in a 18 cm saucepan, bring to a boil over high heat, then turn down to medium-low heat and simmer for 35 min. Stir every 5 minutes, as it catches easily on the bottom. It is ready when the grains have burst and softened into a thick porridge.

   Add in this stepWater 550 ml

   high heat→medium-low heat

3. Add three-quarters of the coconut milk, the sugar and the salt and cook over low heat for 5 min, stirring constantly and scraping the bottom, as coconut milk scorches easily. Stop when it falls slowly from a spoon; it thickens a lot as it cools, so don't reduce it too far.

   Add in this stepCoconut milk 150 mlSugar 30 gSalt 1 pinch

   low heat

4. Divide into glasses or small bowls, cool for about 15 minutes, then cover with cling film so the top doesn't dry out and chill in the fridge for at least 2 h.

5. Toast the shredded coconut in a dry 16 cm pan over medium-low heat for 2 min, stirring constantly, until golden. Once it starts to colour it burns in seconds, so tip it onto a plate straight away to cool.

   Add in this stepUnsweetened shredded coconut 2 tbsp

   medium-low heat

6. Peel the mango, cut the flesh away from the stone and dice it into 1 cm cubes. Finely grate in the lime zest, squeeze in the lime juice and toss.

   Add in this stepRipe mango 1Lime ½

7. Stir each chilled pudding once to smooth it, drizzle the remaining coconut milk over the top, then add the mango and toasted coconut and serve right away.

   Add in this stepCoconut milk 50 ml