Prep time: 10-15 mins
Cooking time: 45 mins
Serves: 4

Ingredients:

• 1 ½ Cups Pitted Lychees
• 4 Cups Milk
• 1 Cup Thickened Cream
• ½ Cup Condensed Milk
• 25g Butter
• 1 Cup Arborio Rice
• 1 tsp Vanilla Extract
• ½ tsp Salt
• ¼ tsp Ground Cardamom
• ½ tsp Cinnamon
• 1 ½ Tbsp Black Sesame Seeds

Method:

1. Place the milk, cream, and condensed milk into a saucepan. Warm the mixture over low heat, ensuring it doesn't boil.

2. In a large saucepan, heat the butter over medium heat. Once melted, add the arborio rice and sauté for a couple of minutes.

3. Add 1 cup of the milk mixture to the rice, stirring through. Let it cook, stirring occasionally, until it starts bubbling. Add the vanilla extract and a pinch of salt, then mix well.

4. As the rice absorbs the liquid, add another cup of the milk mixture, one cup at a time, stirring frequently. Continue adding the milk mixture until the rice is tender and all the liquid has been absorbed.

5. Stir in the ground cardamom and cinnamon.

6. Add the pitted lychees, reserving a few for garnishing.

7. Sprinkle the black sesame seeds into the rice pudding and mix it through, reserving some sesame seeds for garnishing.

8. Transfer the rice pudding to a serving bowl. Chill it in the fridge for at least 4 hours, or serve it warm.

9. When ready to serve, garnish with the remaining sesame seeds and fresh lychees.