Ingredients

Method

• 200 g sushi rice
• 1 x 380 g Ideal evaporated milk
• 6 plums, halved, stoned and thinly sliced
• 2 T honey
• fresh basil leaves, to serve

Method

Ingredients

Place the rice in a colander and rinse under cool water until the water runs clear, then leave it to soak in water for about 20 minutes before draining.
Place a saucepan on a medium heat and add the rice and evaporated milk. Simmer slowly, stirring continuously, for about 30 minutes or until the rice is cooked. Let the rice stand for 5 to 10 minutes.
Line a loaf tin with clingfilm, then spoon the rice mixture into the mould and press down evenly.
Refrigerate for 30 minutes.
Place the plum slices, honey and lemon juice in a pan over a medium heat and sauté for 5 minutes, or until the plum slices take on a glossy, almost translucent appearance.
Remove the rice from the mould and cut it at a slant to form triangles.
Stack the rice triangles and plums in two layers and serve with fresh basil.

Cook’s tip: For a different take on this dessert substitute bananas for the plums.