Coconut milk rice with mango

Name: Coconut milk rice with mango
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Vanilla pod; 400 ml Coconut milk (canned); 250 ml Milk; 2-3 TABLESPOONS Sugar; 7-10 Tbsp thinly peeled rind of 1/2 untreated lemon; 200 g Rice Pudding; 4 TABLESPOONS Coconut flake; 1 can(s) (425 ml) Mangoes; 1-2 TEASPOONS Lemon juice; 1 (250 g) Mango; 4 (200 g) reddish apricots; 4 TABLESPOONS Coconut chips; 3-4 Tbsp Coconut liqueur (e.g. Batida de Coco)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Vanilla pod
400 ml Coconut milk (canned)
250 ml Milk
2-3 TABLESPOONS Sugar
7-10 Tbsp thinly peeled rind of 1/2 untreated lemon
200 g Rice Pudding
4 TABLESPOONS Coconut flake
1 can(s) (425 ml) Mangoes
1-2 TEASPOONS Lemon juice
1 (250 g) Mango
4 (200 g) reddish apricots
4 TABLESPOONS Coconut chips
3-4 Tbsp Coconut liqueur (e.g. Batida de Coco)

Directions

1
Slice the vanilla pod lengthwise and scrape out the pulp. Boil up the pulp, pod, coconut milk, milk, sugar and lemon peel. Add rice and grated coconut, cover and cook over low heat for about 25 minutes until soft.
2
Stir now and then. In the meantime drain mangos from the tin, add lemon juice and puree finely. Peel fresh mango and cut it into slices from the stone. Wash and halve the apricots, remove the seeds.
3
Cut the fruit into slices. Roast coconut chips in a pan without fat until golden brown. Take out and let cool down. Remove rice from the heat and stir in coconut liqueur. Let rice swell for about 5 minutes.
4
Remove the vanilla pod and lemon peel. Arrange rice with mango puree, mango and apricot slices in deep plates. Sprinkle with coconut chips.