Preparation Time 10 minutes
Cooking Time 30 minutes
Ingredients (serves 4)
* 3/4 cup (150g) arborio rice
* 2 cups (500ml) milk
* 2 cups (500ml) coconut milk
* 1/4 cup (50g) caster sugar
* 1/4 cup (20g) shredded coconut, toasted
* 2 mangoes, peeled and diced.
* Honey, to serve
Method
1. Put the rice in a saucepan and cover with cold water, bring to the boil and cook for 5 minutes, drain and then return the rice to the pan.
2. Add the milk, coconut milk and sugar. Bring to the boil. Reduce the heat and simmer gently, stirring frequently for 20-25 minutes until rice is tender and liquid absorbed.
3. Remove from the heat and stir through coconut. Spoon into bowls. Serve topped with mango and a drizzle of honey.
Notes & tips
* Try this: Other fruits can be used when mango is not in season. Try pineapple, banana or tinned fruit.
Source
Fresh Living - Page 49
Recipe by Louise Pickford
Sweet coconut rice with mangoes
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