 |
This is durian fruit as you are most
likely to be able to get it - frozen. |
Take out 1 segment of durian and leave for 20 minutes to defrost.
Don't be tempted to put it in the microwave - overheating it will cause the volatile compounds to escape.
Put it to one side to defrost and get on with the next stage of the recipe.
 |
Add the ground saffron to the
coconut milk, water and rice. |
Into a small saucepan, place the rice, coconut milk and around 120mls of water.
In a pestle, put the saffron and carefully grind it to a powder with the mortar.
Add a little water (a teaspoon or two) and mix that into the saffron then carefully pour it into the saucepan.
Add a little more water, mix and pour into the saucepan. Repeat this until you have all he saffron washed into the saucepan.
Bring to the boil and cook until the rice goes soft and start to break down, making it gooey and on the whole, 'puddingy'.
 |
Each segment is individually wrapped.
|
Once the fruit has defrosted, take the plastic wrapping off it, making usre that you have removed all of it.
 |
Let it thaw and then take out the three stones.
|
Remove the stones. In the Durian fruit, there are three flesh segments and each one has three seeds.
The flesh being soft, and the stones being fairly hard, they are easy to locate.
They come away from the flesh quite easily - only being held in at the base of the seed.
 |
Chop up the flesh and it is ready to put in the pudding.
|
Mash up the fruit so that there are no large pieces - we are going for a pudding here, remember.
 |
Mix in the mashed durian fruit
|
Mix the mashed-up fruit flesh into the pudding.
There is no need to cook the durian - it can be eaten raw.
Once it is all mixed in, divide the pudding up into two or three lunch boxes, seal it up and refrigerate it, until the shift you want to use it.
It will easily keep, without any degradation, for three days in a refrigerator.
 |
Divide it up into two or three lunch boxes.
|
