Rice pudding with pineapple, coconut and crushed Brazil nut topping

Method

To make the rice pudding:

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place a heavy-based saucepan over a medium heat.
2. Lightly toast the vanilla pod, cloves, cardamom pods and cinnamon stick in the dry pan for about a minute.
3. Add the coconut milk, sugar and whole milk and bring to the boil.
4. Add the orange strips and rice, then lower the heat and gently simmer for about five minutes.
5. Meanwhile, whisk the egg yolks in a clean bowl. Add the mascarpone, whisking until smooth.
6. Turn off the stove and gradually add in the egg yolk mixture stirring constantly to avoid the eggs scrambling.
7. Place in the oven for 10–15 minutes.

To make the pineapple, coconut and crushed Brazil nut topping:

1. Cut the pineapple into chunks.
2. Caramelise in a non-stick saucepan with a little sugar to brown around the edges.
3. Toast the coconut flakes until just golden.

To serve top the rice pudding with the pineapple, coconut and Brazil nuts.