Basmati strawberry rice on mango salad with caramel sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Bring milk, cream and salt to the boil in a saucepan. Add rice. Bring to the boil while stirring and let it simmer at low heat for 15-18 minutes, stirring several times. Then add 1/2 tablespoon sugar. In the meantime wash, clean and finely dice the strawberries.

2. 2

   Roast the almonds in a pan without fat while turning, remove. Grease 4 cups (each containing approx. 200 ml). Remove rice from the heat, carefully mix in strawberry cubes. Fill the cups with rice, filling them to the brim and press them lightly. Chill for about 1 hour.

3. 3

   Cut the mango off the stone. Peel the flesh and cut into slices. Caramelise 2 tablespoons of sugar in a pan until golden. While stirring, deglaze with lemon juice and 100 ml water, bring to the boil and simmer over a low heat until slightly thick. Mango

4. 4

   Turn the rice over onto 4 plates. Arrange mango slices with some caramel sauce next to them, sprinkle with almond flakes. Decorate with strawberries and lemon balm if desired.

Nutrition Facts

KCAL
460 kcal

CARBS
65 g

FATS
18 g

PROTEINS
10 g