You will need:

200g white rice

30 floz / 852ml water

100g macadamia nuts

6 tbsp maple syrup

1 large ripe mango

sugar to taste.

 

Firstly roast the macadamia nuts at 175c for 6 minutes until golden brown. Remove from the oven and cover in the maple syrup. Roast for another 8 minutes until maple syrup is dry and crispy.

Take a large pan, pour in the water and add the rice. Bring to the boil and then simmer on a low heat for around 1 hour, topping up with water if necessary. Keep simmering until the rice has almost dissolved into the water and become thick. Stir occasionally, do not be too gentle with the mixture as its best to break down the the rice.

Next peel, de-stone and chop the mango.

Now stir in the sugar to taste and top with the roasted nuts and mango.