Usuba
Rice Porridge with Coconut Cream and Mango
Delicate jasmine rice porridge with coconut cream and milk. Aromatic with lime zest, buttery and creamy texture. Served with fresh mango pieces and crispy coconut chips.
- Total
- 30 min
- Standard serving
- 227 g
Ingredients
Total 10
Instructions
- 1
Step 1
Rinse jasmine rice thoroughly under running water.
- 2
Step 2
Transfer the rice to a saucepan, pour water over it, and cook until half-done for approximately 10 minutes.
- 3
Step 3
Drain the rice in a sieve and let the excess water drip off.
- 4
Step 4
Pour milk into a saucepan and place over low heat.
- 5
Step 5
As soon as the milk boils, add rice to it.
- 6
Step 6
Add coconut cream and stir.
- 7
Step 7
Boil for about 10 minutes, stirring constantly. If necessary, add milk or water to achieve the desired consistency.
- 8
Step 8
Remove the cooked porridge from the heat.
- 9
Step 9
Add lime zest, butter, salt and sugar to taste.
- 10
Step 10
Serve the porridge with fresh mango and coconut chips.
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