Rice Porridge with Coconut and Mango
Breakfasts • European
Description
This recipe was shared with us by Chef John Smith from the menu of a popular American restaurant.
Ingredients
- Jasmine Rice 5 oz
- Coconut Liqueur 5 fl oz
- 3.2% Milk 5 fl oz
- Orange zest 0 oz
- Butter 0 oz
- Mango 0 oz
- Coconut flakes 0 oz
- Water 10 fl oz
- Sugar to taste
- Salt to taste
Step-by-Step Guide
Step 1
Rinse the rice thoroughly under running water.
Step 2
Transfer the rice to a saucepan, add water, and cook until half-done, about 10 minutes.
Step 3
Drain the rice in a sieve and let excess water drain off.
Step 4
Pour the milk into the saucepan and place it over low heat.
Step 5
Once the milk comes to a boil, add the rice.
Step 6
Then add the cream and stir.
Step 7
Cook for about 10 minutes, stirring constantly. You can add a little more milk or water to make the porridge more liquid.
Step 8
Remove the finished porridge from the heat.
Step 9
Add the zest, butter, salt, and sugar to taste.
Step 10
Serve with fresh mango and coconut chips.
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