Summary

Ingredients

• 400 g rice
• 1 liter milk
• 300 g coconut milk
• 5 tablespoon sugar
• 2 mango (s)
• 200 ml water
• 8 teaspoons desiccated coconut

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Instructions

1. Cook the rice with the milk, coconut milk and 4 tablespoons of sugar until soft. Peel and dice the mangoes.
2. 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.
3. Five minutes before the rice pudding is ready, the cubes of the 2nd mango are added to the puree and cooked with it.
4. Fill the rice pudding into small bowls, pour the compote over them and top each with 1 teaspoon of desiccated coconut.