Hello there hey how’s it going.
I scored a free mango at the co-op the other day, so naturally I had to put that bad boy to work.
Cue Rihanna, plz.
Anywho.
I’ve whipped up coconut rice porridges in the past, and thought I’d revisit this concept after thoroughly enjoying some mango coconut sticky rice in a Thai cooking class recently–thank you Pranee for the inspo!
I toned down the sugar (it’s still quite sweet), and added a solid pinch of cardamom plus lime juice and zest.
The acid helps balance out the richness of this cozy bowl.
While cardamom adds an extra bling blang of flavor.
Before I start making up more words, let’s get straight to it.
Simply heat up decadent coconut cream with a couple spoonfuls of coconut palm sugar and a sprinkle of ground cardamom.
Stir in pure vanilla extract and lime zest, then add your rice and allow the grains to absorb all of those lovely flavors.
Season with a generous amount of pink sea salt.
Spoon up your bowl.
Dust with toasted coconut flakes.
Then go crazy with sweet + juicy mango.
Let’s not forget our fresh lime juice, a littlee more salt and black sesame seeds!
Dig in.
P.S. You can use freshly cooked rice or leftover/refrigerated rice… fresh rice will absorb more liquid and become softer, but both will work! I used leftover rice and gave it a zap before stirring it into the coconut cream.
P.P.S. This would also be scrumptious with strawberries. Mmmm.
Coconut Rice Porridge with Mango
Ingredients
- 1/2 cup coconut cream (I used the solid portion at the top of my canned light coconut milk)
- 2 tablespoons coconut palm sugar
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon lime zest
- 1 cup cooked short-grain rice (I used white rice, brown works too)
- Pink sea salt, to taste
Toppings
- Toasted unsweetened medium-small coconut flakes (I use Bob's Red Mill)
- Sliced/diced mango (I like champagne mango)
- Fresh lime juice
- Pink sea salt
- Black sesame seeds
Instructions
- Heat the coconut cream, sugar, and cardamom in a small pot over medium-low, stirring occasionally until the sugar melts and the mixture is very hot. Do not boil.
- Remove from heat, then stir in the vanilla and lime zest.
- Fold in the cooked rice, the cook over medium heat until the mixture is hot and the rice has absorbed most of the liquid.
- Season with salt, to taste.
- Spoon the rice into a bowl, then top with toasted coconut flakes, mango, lime juice, salt, and black sesame seeds.