Coconut Rice with Mango

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

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.

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.