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.
Calories351.1kcal
Proteins5.3grams
Fats21.2grams
Carbohydrates33.4grams
Jasmine rice
150
g
Coconut cream
160
ml
Whole 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
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.
- 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.
- Whole milk (3.2%): 200 ml
5
Once the milk boils, add rice to it.
- Jasmine rice: 150 g
6
Then add the cream and mix.
- 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.
- Lime zest: 2 g
- Butter: 40 g
- Sugar: to taste
- Salt: to taste
10
Serve with fresh mango and coconut chips.
- Mango: 30 g
- Coconut chips: 20 g
