Coconut brown rice porridge with mango and lime
Prep 10 min
Cook 20 min
150g short-grain brown rice 400ml coconut milk 1 cinnamon stick 3 cardamom pods, ground ½ tsp vanilla paste or 1 pinch vanilla powder Salt
1 lime, juice of 1 and zest of ½ Sugar, honey or sweetener (optional) 1 small mango, peeled, stoned and sliced 2 tsp black sesame or poppy seeds
1 tsp flaked or desiccated coconut
Begin by cooking the rice according to the packet instructions. You can also use leftover rice, as long as it has been cooled and stored properly in the fridge.
Combine it with the coconut milk, cinnamon stick, cardamom and vanilla in a large saucepan with a pinch of salt. Slowly bring to a simmer, stirring occasionally, for about 10-15 minutes, until the coconut milk has reduced and the porridge is creamy. Add a splash of water or milk if you take it too far.
Remove the cinnamon stick, stir through the lime zest and juice and sweeten with your favourite sweetener, if you like.
Divide between two bowls, top with the mango slices and sprinkle over the sesame seeds and coconut.
Lagom by Steffi Knowles-Dellner (Quadrille)