Mango Rice Pudding

Place the rice, star anise, frozen mango, 3 tablespoons of honey and a tiny pinch of sea salt in a pan on a medium heat.

Cover with 700ml of water and simmer for 25 minutes, or until thick and creamy, stirring occasionally.

Stir through the yoghurt so it’s nice and creamy, then divide between your bowls.

Drizzle over the remaining honey, and enjoy.

Super-easy!