Rice porridge with coconut and mango

4 servings

30 minutes

Brand chef Gianmaria Sapia shared with us a recipe from the Il matto restaurant menu.

Energy value per serving

• Calories: 351.1
• Proteins: 5.3g
• Fats: 21.2g
• Carbohydrates: 33.4g

Ingredients

• Jasmine rice: 150 g
• Coconut cream: 160 ml
• Milk 3.2%: 200 ml
• Lime zest: 2 g
• Butter: 40 g
• Mango: 30 g
• Coconut chips: 20 g
• Water: 300 ml
• Sugar: to taste
• Salt: to taste

Cooking steps

1. Rinse the rice thoroughly under running water.

2. Transfer the rice to a saucepan, add water, and cook until half done for about 10 minutes.

   Required ingredients:

   • Jasmine rice: 150 g
   • Water: 300 ml

3. Drain the rice in a sieve and let the excess water drip off.

4. Pour milk into a saucepan and place it on low heat.

   Required ingredients:

   • Milk 3.2%: 200 ml

5. Once the milk boils, add rice to it.

   Required ingredients:

   • Jasmine rice: 150 g

6. Then add the cream and mix.

   Required ingredients:

   • Coconut cream: 160 ml

7. Boil for about 10 minutes, stirring constantly. You can add a little milk or water to make the porridge more liquid.

8. Remove the cooked porridge from the heat.

9. Add zest, butter, salt, and sugar to taste.

   Required ingredients:

   • Lime zest: 2 g
   • Butter: 40 g
   • Sugar:  to taste
   • Salt:  to taste

10. Serve with fresh mango and coconut chips.

    Required ingredients:

    • Mango: 30 g
    • Coconut chips: 20 g