Coconut Rice with Mango
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter coconut milk
- 250 g rice puddin
- 4 tablespoon palm sugar
- 1 stalk lemongrass and three pandan leaves
- 2 mango (s)
Print Recipe
Pin Recipe Instructions
- Halve the lemongrass stalk lengthways, knot the pandan leaves in the middle and put the palm sugar and coconut milk in a saucepan, slowly bring everything to a boil. Stir the rice into the boiling milk, reduce the heat and simmer for about 30 minutes, stirring again and again.
- While the rice is cooking, cut open the mango, remove the peel and if you like it very sweet, you can add sugar and leave to the mangos.
- The rice is ready when the milk is soaked in and the rice is soft. You can make the rice more liquid or firm, depending on your taste, you have to try out how much milk is best. At the end of the cooking time, remove the leaves and lemongrass.
- Serve the rice with the mango pieces.
- The rice tastes best warm.
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