100ml/3½fl oz soya cream
300ml/½ pint soya milk
250g/9oz basmati rice
1 tbsp caster sugar
1 vanilla pod, split
½ mango, peeled, chopped
1 orange, peeled, segmented, to garnish
1. Gently heat the cream and milk in a saucepan.
2. Add the rice, sugar and vanilla pod and cook over a low heat for 8-10 minutes, or until the rice is almost tender. Add the mango and cook for a further 2-3 minutes.
3. To serve, remove the vanilla pod, pour the rice pudding into a bowl and garnish with the orange segments and a sprig of mint.