200g/9oz thai jasmine rice
200ml/7fl oz whole lactose free milk
100ml/3½fl oz lactose free double cream
3 tbsp caster sugar
2 passion fruit, pulp scraped out
1 lime, juice and zest only
brown sugar, for sprinkling
fresh mint leaves, to garnish
Place the rice in a medium saucepan, pour in enough water to cover and bring to the boil. Reduce the heat and simmer gently for five minutes.
Add the lactose free milk, lactose free cream, and sugar then simmer over a gentle heat until the rice is tender and most of the liquid has been absorbed.
Stir in one passion fruit pulp, lime juice and zest and a little more lactose free cream if the mixture is too dry.
To serve, spoon the pudding into two serving dishes. Sprinkle with brown sugar, the remaining passion fruit pulp and garnish with mint leaves.
Recipe adapted from: Good Food