Coconut rice porridge with mango

Ingredients for 4 servings:

• 125 g sticky rice or rice pudding
• 200 ml milk
• 300 ml coconut milk
• 1 pinch of salt
• 1 tsp butter
• 40 g sugar
• 1 organic lime(s)
• 1 mango(s)
• 1 tbsp honey or agave syrup
• 2 tbsp plum wine, can also be omitted
• 50 g peanuts, can also be omitted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Rinse the rice thoroughly in a sieve under cold running water until the water runs clear. Bring the milk, coconut milk, salt, butter, sugar, and rice to a boil in a saucepan and simmer uncovered over medium heat for about 20 minutes, stirring frequently. Rinse the lime with hot water, dry it, and finely grate the zest. Squeeze out the juice. Peel the mango, remove the flesh from the stone, and finely dice. Mix the mango cubes with the honey, lime zest, and juice and let it steep. Transfer the cooked rice porridge to a bowl and stir in the plum wine. Cover with plastic wrap and let cool. Roughly chop the peanuts and roast them in a small pan without any fat. Serve the mango cubes with the rice porridge and sprinkle with the peanuts.