Coconut Rice with Mango à la Belriso

Ingredients

• 1 L milk (Set aside some of the milk to mix with the pudding powder.)
• 200 g rice
• 200 ml coconut milk
• 1 łyżka pudding powder (Mix with a little milk.)
• 2 łyżki sugar or another sweetener (Sweeten to taste; using a sweetener will result in different nutritional values.)
• 2 mango (Ripe, peeled, and cut into smaller pieces.)
• 100 ml water
• 2 łyżki mango jelly powder (Add to the heated mango and stir until completely dissolved.)

Steps

1. 1

   Pour the milk into a saucepan and bring it to a boil.

2. 2

   When the milk starts to boil, add the rice. Cook for about 20–25 minutes, stirring occasionally so the rice softens, becomes creamy, and does not stick to the bottom.

3. 3

   Meanwhile, peel two ripe mangoes and cut them into smaller pieces.

4. 4

   Transfer the mango to a pot or frying pan, add the water, and bring to a boil. Heat briefly.

5. 5

   Add the mango jelly powder to the heated mango. Stir for several minutes until the jelly powder has completely dissolved and the fruit forms a thick, glossy sauce.

6. 6

   Toward the end of cooking the rice, add the coconut milk and stir.

7. 7

   Mix the pudding powder with a little milk, then pour it into the simmering rice.

8. 8

   Stir until the mixture thickens noticeably and becomes creamy.

9. 9

   Add the sugar or another sweetener and sweeten the dessert to taste.

10. 10

    Spoon the coconut rice into bowls and pour the mango sauce over it.

11. 11

    Serve warm, or chill in the refrigerator and serve cold.

Notes

The source does not specify the exact amount of milk to use for mixing the pudding powder or the chilling time. The dessert can be served either warm or chilled.

Nutrition per serving

• dessert
• breakfast
• snack
• vegetarian
• fruit-based
• warm
• cold
• cooked