Lenten Rice Porridge with Mango and Coconut

4 servings

30 minutes

Rice porridge is great at steaming and becoming something like a dessert, especially when you add very sweet mango and coconut, which gives the dish a creamy taste. Please note: the porridge contains both sugar and mango puree. But, let us repeat, mango puree can be so sweet that you can avoid an additional encounter with sugar.

Energy value per serving

• Calories: 357
• Proteins: 1.9g
• Fats: 15.2g
• Carbohydrates: 49.2g

Ingredients

• Round rice: 200 g
• Coconut milk: 400 ml
• Mango puree: 200 g
• Coconut chips: to taste
• Sugar: to taste
• Salt: pinch

Cooking steps

1. Prepare all the ingredients.

2. Add 400 ml of water and bring the rice to a boil.

   Required ingredients:

   • Round rice: 200 g

3. Cook the rice on low heat with the lid on until the liquid is almost fully absorbed.

4. Add coconut milk and continue to cook on low heat, stirring.

   Required ingredients:

   • Coconut milk: 400 ml

5. Roast coconut chips in a dry pan until golden brown.

   Required ingredients:

   • Coconut chips:  to taste

6. When the rice is cooked and the porridge's texture becomes creamy, it is ready.

7. Add a little salt to the porridge.

   Required ingredients:

   • Salt:  pinch

8. Add mango puree and sugar to taste. Stir the porridge, bring to a boil, and remove from heat.

   Required ingredients:

   • Mango puree: 200 g
   • Sugar:  to taste

9. Sprinkle the porridge with coconut chips before serving.

   Required ingredients:

   • Coconut chips:  to taste

10. Serve the lean rice porridge hot.