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Coconut rice with mango
Coconut rice with mango and peanuts
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Ingredients
Directions
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Rinse the rice in a sieve under the cold tap. Rub the granules between your fingers until the water is clear.
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Put the rice in a pan with coconut milk, water, sugar and 1 tsp salt. Bring to the boil, scoop and cover.
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Cook for 15 minutes on low heat. Leave the fire for another 15 minutes.
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Meanwhile, cook the rest of the coconut milk with the rest of the sugar in half.
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Peel the mangoes and cut the flesh on both sides of the kernel and cut the halves in width into thin slices.
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Let the slices lie against each other and form a fan. Place a fan on 4 plates using a knife.
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Fill the timbaaltje with coconut rice and turn next to the mango. Repeat with the other signs. Divide the coconut sauce over it.
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Cut the leaves of the fresh mint into strips and chop the peanuts roughly. Sprinkle the coconut rice with the fresh mint and peanuts.
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Nutrition
700Calories
Sodium7% DV170mg
Fat43% DV28g
Protein22% DV11g
Carbs33% DV100g
Fiber4% DV1g
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