Rice with coconut milk and mango coulis

Rice pudding is good for everything. Breakfast, snack, snack to take with you, everything fits. And I often make it, to save my life when I don't have time to prepare something filling. This one, with its light coconut taste and the silky acidity of the mango, particularly appealed to me. 

A grandmother's dessert brought up to date

There are those who love rice pudding, and those who think it's a mushy old dessert, which one would gladly describe as "choking". I'm one of the die-hard fans, but I understand. To reconcile you with this little dish so "slow life", here is a very greedy version, drizzled with coconut milk and topped with mango coulis, with a few cubes for crunch. Not only is it very good, but also perfect to slip into a tupperware while walkingA reward for the hungry athlete!

Rice with coconut milk and mango coulis

A grandmother's dessert brought up to date

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Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Course: Dessert

Kitchen: Switzerland

Ingredients Method

Ingredients

  

• 100 g of round rice special desserts
• 1 l of coconut milk
• 3 mangoes
• 1 tbsp sugar optional

Method

 

1. Pour the rice into the cold coconut milk and bring to a boil.
2. Simmer at a low simmer for about 50 minutes, stirring from time to time.
3. Add sugar if desired. Once cooked, let cool.
4. Meanwhile, blend the flesh of 2 mangoes. Cut one into small cubes.
5. Pour the warmed rice into cups and pour the coulis on top. Decorate with the diced mango.
6. If you find your rice too thick the next day, simply add a little more coconut milk. It will regain its creamy consistency.