Filter
Reset
Sort ByRelevance
GERIREIN
Coconut rice with mango
Coconut rice with mango and peanuts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Rinse the rice in a sieve under the cold tap. Rub the granules between your fingers until the water is clear.
-
Put the rice in a pan with coconut milk, water, sugar and 1 tsp salt. Bring to the boil, scoop and cover.
-
Cook for 15 minutes on low heat. Leave the fire for another 15 minutes.
-
Meanwhile, cook the rest of the coconut milk with the rest of the sugar in half.
-
Peel the mangoes and cut the flesh on both sides of the kernel and cut the halves in width into thin slices.
-
Let the slices lie against each other and form a fan. Place a fan on 4 plates using a knife.
-
Fill the timbaaltje with coconut rice and turn next to the mango. Repeat with the other signs. Divide the coconut sauce over it.
-
Cut the leaves of the fresh mint into strips and chop the peanuts roughly. Sprinkle the coconut rice with the fresh mint and peanuts.
Blogs that might be interesting
-
45 minDessertWhite bread, butter, apricot jam, dried apricots without seeds, Eggs, vanilla sugar, cinnamon powder, milk,bread pudding with apricots -
30 minDessertlemon, fresh dates, unroasted walnuts, fresh basil, cream brie, Blue d'Auvergne blueberry cheese 50, port salut, Old Amsterdam old cheese, muesli nut bread, Boulogne baguette, the Bastille,cheese platter with date salsa -
40 minDessertegg, fine sugar, lemon, flour, cornstarch, powdered sugar, cake topping, egg yolk, sugar, custard powder, milk, vanilla sugar, whipped cream, Easter egg, pistachios, almond,creamy Easter roll -
15 minDessertlemon, lemonade syrup, fresh rosemary, powdered sugar, raspberries, dark chocolate, ice cream,ice cream with raspberries and rosemary syrup
Nutrition
700Calories
Sodium7% DV170mg
Fat43% DV28g
Protein22% DV11g
Carbs33% DV100g
Fiber4% DV1g
Loved it