Coconut Milk Rice with Mango

Milk rice prepared in a slightly more exotic way. Coconut milk, in which the rice is cooked, provides a richer flavor and pleasant aroma, while the final touch is added by diced fresh mango. Prepare it for dinner or breakfast and enjoy the excellent taste.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 ml Milk, whole milk

  • 400 g Coconut milk

  • 150 g Rice, white, short grain

  • 1 pinch Salt, table

  • 2 spoons Sugar, white

  • 1 spoon Oil, plant, coconut

  • 1 piece Mango, fresh

Steps

  1. Pour regular and coconut milk into a pot, add sugar, rice, and a pinch of salt.

  2. Place on medium heat and wait for the mixture to boil. Then reduce the heat and cook for another 25–30 minutes until the rice is fully cooked and a thick porridge is formed. Stir the rice frequently while cooking to prevent it from sticking to the bottom of the pot. Add butter to the cooked rice.

  3. Serve the still warm rice in deep bowls or dishes and top it with diced mango. Optionally, you can also sprinkle some coconut chips or coconut flour on top.

Nutrition Information (Per 100g)

  • Calories: 227.34 kcal
  • Fat: 13.31 g
    • Saturated Fat: 12.01 g
  • Carbohydrates: 24.27 g
    • Sugars: 7.57 g
  • Protein: 2.22 g
  • Fiber: 1.17 g

Advice

While cooking, the rice can also be seasoned with ground cinnamon, lemon zest, and/or vanilla paste/aroma. Instead of white sugar, you can also use brown sugar, coconut sugar, honey, maple syrup, agave syrup, or erythritol.