Rice porridge with coconut and vanilla
4 servings
40 minutes
Rice porridge with coconut and vanilla is a delicate and aromatic dish that evokes associations with warm southern shores. Although this recipe carries exotic notes, it has become popular in Italian cuisine due to a love for creamy and rich flavors. Cardamom adds a light spiciness to the dish, while coconut milk gives it a silky texture. Vanilla extract adds a refined sweetness that harmonizes with the natural freshness of mango and lime. This dish is perfect for cozy breakfasts as well as sophisticated desserts that can be enjoyed at any time of the day. Coconut flakes complete the composition by adding a light crunchy texture, creating a sense of tropical exoticism in every bite.
1
Add cardamom and rice to the salted boiling water and bring it back to a boil. Cover with a lid and continue cooking on low heat for about 20 minutes until the rice absorbs all the water.
- Cardamom: 1 piece
- Salt: to taste
- Long-grain rice: 200 g
2
Mix the rice with coconut milk, sugar, and vanilla extract, and continue to cook over medium heat for 5 minutes.
- Long-grain rice: 200 g
- Coconut milk: 400 ml
- Sugar: 2 tablespoons
- Vanilla extract: 0.3 teaspoon
3
Serve the porridge on a plate and garnish with coconut flakes, lime, and pieces of mango.
- Desiccated coconut: 60 g
- Mango: 1 piece
- Lime: 1 piece
