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.
1
Prepare all the ingredients.
2
Add 400 ml of water and bring the rice to a boil.
- Short-grain (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.
- Coconut milk: 400 ml
5
Roast coconut chips in a dry pan until golden brown.
- 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.
- Salt: pinch
8
Add mango puree and sugar to taste. Stir the porridge, bring to a boil, and remove from heat.
- Mango puree: 200 g
- Sugar: to taste
9
Sprinkle the porridge with coconut chips before serving.
- Coconut chips: to taste
10
Serve the lean rice porridge hot.
