Coconut rice porridge with mango and toasted coconut

Name: Coconut rice porridge with mango and toasted coconut
Total time: 30 min
Cuisine: Thai
Ingredients: 120g pudding rice; 400ml coconut milk; 400ml water; 2 tbsp maple syrup; 1 ripe mango, peeled and diced; 3 tbsp desiccated coconut; 1 tsp vanilla extract

Creamy rice cooked in coconut milk with sweet mango. Comforting, mild and gentle on a small appetite.

Time30 min
LevelEasy
Costabout £0.93 a head

3 servings

Ingredients

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120 gpudding rice
400 mlcoconut milk
400 mlwater
2 tbspmaple syrup
1ripe mangopeeled and diced
3 tbspdesiccated coconut
1 tspvanilla extract

Method

1
Put the rice, coconut milk, water and a pinch of salt in a pan. Bring to a gentle simmer.
2
Cook for 25 minutes, stirring now and then, until the rice is soft and the porridge is thick.
25 min
3
Meanwhile, toast the coconut in a dry pan for 2 minutes until golden. Watch it closely.
4
Stir the maple syrup and vanilla into the rice.
5
Spoon into bowls and top with the mango and toasted coconut.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.