Simon Rimmer makes coconut rice pudding on Daily Brunch with Ocado made with risotto rice and a creamy coconut and topped with jewelled raisins, nuts and mango.

The ingredients are: 225g risotto rice, 1 packet creamed coconut grated, (1 block), 100ml milk, 200ml double cream, 76g sugar, 2 tbsp butter, 1 vanilla pod, seeds scraped out, 50g golden raisins, 1 tbsp rose water, 150g pistachios, lightly crushed, 2 mangos, (between 1-2 chopped mangos) and 1 tbsp mint, finely chopped.

To prepare the dessert, bring the coconut cream, double cream, milk, water, sugar and vanilla seeds to a simmer in a saucepan.

Melt the butter in a separate pan. Add the rice and stir well to coat with the melted butter. Cook for 5 minutes.

Add the hot liquid and bring to the boil, stirring all the time.

Turn down the heat and simmer for about 30 minutes until the rice is soft, add more milk if needed. Stir occasionally to prevent the rice sticking to the bottom of the pan.

Mix together the raisins, pistachios, mangos, rosewater and mint.

Spoon the rice pudding into bowls and top with as much of fruit and nuts as you like.