Janelle Bloom and SunRice have teamed up to create a range of heavenly culinary creations for the entertaining season.
Put the rice, coconut milk and ¼ cup water into a medium saucepan and bring to the boil. Reduce heat to very low, cover and cook for 15 minutes or until rice is tender and its absorbed all the liquid. Transfer to a bowl and stir in the custard and ¼ cup of the sugar. Refrigerate 1 hour or until cold.
Meanwhile, preheat oven 200°C fan forced. Cut peaches in half and remove stones. Put cut side up into a roasting pan. Sprinkle over the remaining sugar. Roast 10 minutes until just tender. Set aside in pan to cool 1 hour. Remove the skins, they just peel away.
Cut cake into 5cm squares. Arrange cake over the base of a 6 cup trifle bowl. Drizzle over the liqueur or nectar juice. Spoon over the cooled rice custard. Chop two-thirds of the roast peaches and arrange over the custard, drizzle with half the passionfruit. Swirl the cream and curd together, dollop over the peaches. Cover and refrigerate at least 4 hours or overnight if you have time. Refrigerate the remaining peaches and pan juices.
Just before serving arrange peach halves over the cream. Spoon over the remaining passionfruit and reserved peach juices. Scatter over coconut. Serve.
Replace the peaches with 3 large mangoes, 500g fresh sliced strawberries or a combination of raspberries and blueberries.
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