Nigerian Mixed Fruit Compote with Coconut Rice Pudding (Pudi)

Allergens

None

Ingredients

• 1 cup uncooked white rice
• 2 cups coconut milk
• 3 cups mixed tropical fruits (pineapple, mango, banana, and papaya)
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter

Instructions

1. Rinse the white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and bring it to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for about 15 20 minutes or until the rice is tender and has absorbed all the water.
2. While the rice is cooking, prepare the mixed fruit compote. In a large bowl, combine the chopped tropical fruits, sugar, vanilla extract, ground cinnamon, and salt. Mix well to coat the fruits with the sweet spice blend.
3. Once the rice is cooked, add the coconut milk to the saucepan with the rice, stirring to combine. Cook over medium heat for about 10 minutes or until the mixture thickens slightly. Remove from heat and let it cool slightly.
4. In a separate pan, melt the unsalted butter over medium heat. Add the fruit compote and cook, stirring frequently, for about 5 7 minutes or until the fruits are heated through and have released their juices.
5. To serve, place a scoop of the warm coconut rice pudding in the center of each plate. Spoon the mixed fruit compote over and around the rice pudding. Garnish with a sprig of fresh mint or a dash of ground cinnamon for an extra touch of visual appeal.

Chef’s Insight

This recipe highlights Nigerian flavors and ingredients while providing a rich sensory experience for your taste buds.

Notes

Be sure to use ripe but firm tropical fruits for the compote to ensure they hold their shape during cooking.