in Dessert Recipes, Thailand

Coconut rice with mango

updated

Spread the love

Ingredients for 4 servings:

  • 1 liter coconut milk
  • 250 g rice pudding
  • 4 tbsp palm sugar
  • 1 stalk of lemongrass and three pandan leaves
  • 2 mangoes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Halve the lemongrass stalk lengthwise, tie the pandan leaves together in the middle, and add the palm sugar and coconut milk to a pot. Bring everything to a boil. Stir the rice into the boiling milk, reduce the heat, and simmer for about 30 minutes, stirring frequently. While the rice is cooking, cut open the mango, remove the skin, and if you like it really sweet, add sugar and let it steep. The rice is ready when the milk has been absorbed and the rice is soft. You can make the rice more runny or firm, depending on your taste; you’ll have to experiment to find out how much milk works best. When the cooking time is over, remove the leaves and lemongrass. Serve the rice with the mango pieces. The rice tastes best warm.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cookies à la Spitzbuben

Bulgur salad for lazy people