Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 400 g rice
- 1 liter milk
- 300 g coconut milk
- 5 tablespoon sugar
- 2 mango (s)
- 200 ml water
- 8 teaspoons desiccated coconut
Print Recipe
Pin Recipe Instructions
- Cook the rice with the milk, coconut milk and 4 tablespoons of sugar until soft. Peel and dice the mangoes.
- Puree the pulp of a mango with 200 ml of water and heat in a saucepan, then stir in 1 tablespoon of sugar and reduce to 1⁄4.
- Five minutes before the rice pudding is ready, the cubes of the 2nd mango are added to the puree and cooked with it.
- Fill the rice pudding into small bowls, pour the compote over them and top each with 1 teaspoon of desiccated coconut.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below