Neven Maguire's Coconut Rice Pudding with Strawberry Compote

INGREDIENTS

• 350ml Simply Better Organic Irish Jersey Whole Milk
• 1 carton Simply Better Single Source Irish Jersey Cream
• 4 cubes Simply Better Thai Palm Sugar
• 1 Tin Simply Better Thai Coconut Milk
• 100g Simply Better Italian Arborio Rice
• Zest of 1 Lemon
• 1 Packet Simply Better Frozen Irish Strawberries
• 4 Simply Better Handmade Irish Butter Shortbread

METHOD

1. Bring the milk and cream to a simmer, then crumble in two pieces of the palm sugar, stirring to dissolve. Stir in the coconut milk, rice and lemon zest. Bring to the boil, then reduce the heat to the lowest setting and cook for 30-40 minutes, stirring frequently, until the rice is tender and creamy.
2. Meanwhile, make the compote. Put the strawberries in a pan. Cut the lemon in half and squeeze in the juice. Crumble in the remaining two pieces of palm sugar. Bring to a gentle simmer and cook for 8-10 minutes until the strawberries can be gently mashed down with a fork. Pour into a bowl and chill in the fridge until needed.
3. Serve the rice pudding warm or cold in bowls and spoon over the strawberry compote. Crumble a shortbread biscuit on to each one to serve.