Summary

Ingredients

• 200 g rice puddin
• 1 can coconut milk
• 480 ml milk
• 1 teaspoon rice flour
• 1 pinch (s) salt
• 1 can mango (s), or really ripe fruit
• 80 g suar
• 1 tablespoon water

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Instructions

1. Rice:
2. Shake the coconut milk well before opening. Set aside 80 ml of the coconut milk in a mug. Bring the rest to the boil with the milk, add the rice pudding and sugar, turn the stove down to a low level. Let the rice pudding swell for approx. 35 minutes with the lid closed, stirring occasionally. If there is still liquid after this, lengthen the swelling accordingly. Then let the rice pudding cool down.
3. Sauce:
4. Mix the rest of the coconut milk, 1 tablespoon of water, the rice flour and a pinch of salt and bring to the boil or warm up briefly in a bowl or cup in the microwave so that the sauce becomes slightly thick. Season to taste and, if necessary, add a little more salt until the sauce tastes noticeably salty.
5. Serving:
6. Place everything in individual bowls on the table or arrange nicely on the plate. Use 2-3 tablespoons of rice and a mango wedge. Finally, pour 2-3 teaspoons of sauce over each serving.
7. We got to know the recipe in a cooking school in Thailand - with this slightly salty coconut sauce it becomes an extraordinary taste experience.