Co­conut brown rice por­ridge with mango and lime

The Guardian - Feast - - Six Of The Best -

Prep 10 min

Cook 20 min

Serves 2

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)

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