Coconut Rice Porridge with Mango
Standard · 40 min · Serves 2 · Thai
Dietary: vegetarian, vegan, pescatarian, gluten-free, dairy-free, nut-free
Short-grain rice simmered in coconut milk until creamy, spooned under a lime-bright mango purée with fresh mango and toasted coconut.
Ingredients
For 2 servings
Porridge
- 50 g arborio rice, or other short-grain white rice
- 120 ml coconut milk
- 120 ml water
- 1 pinch salt
Mango purée
- 0.5 mango, ripe
- 30 ml coconut milk
- 0.25 lime, juiced (about 1½ tsp)
- 0.5 tbsp agave syrup, or maple syrup
Toasted coconut
- 2 tbsp shredded coconut, unsweetened
To serve
- 1 tbsp agave syrup, or maple syrup
Steps
Porridge
- Bring the water, 120 ml of the coconut milk and the salt to a boil in a medium saucepan. Stir in the rice, turn the heat to low, cover and cook for about 25 minutes, stirring often, until the rice is tender and creamy.
Mango purée
- Meanwhile, cut the cheeks from the mango, score the flesh into cubes without cutting through the skin, and scoop them out with a spoon.
- Blend half the mango with the remaining 30 ml of coconut milk, the lime juice and ½ tbsp of the agave until smooth.
Toasted coconut
- Toast the shredded coconut in a small dry pan over low to medium heat for a few minutes, stirring, until golden and fragrant. Watch it closely: it goes from golden to burnt quickly.
To serve
- Take the rice off the heat and stir in the remaining 1 tbsp of agave and the toasted coconut. Taste, and add a little more agave if you'd like it sweeter.
- Divide between two bowls, spoon over the mango purée and top with the rest of the mango. Serve warm or cold. Covered, it keeps in the fridge for up to 2 days.