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
-
10 minDessertstrawberries, Chinese voice ginger, white caster sugar, orange juice, fresh fresh mint,strawberry ginger soup with mint
-
30 minDessertraspberry pudding powder, vanilla pudding powder, milk, coconut, Pie crust, whipped cream, vanilla sugar, whipped cream stiffener, mixed summer fruit, rose petal,pyramid cake
-
25 minDessertfresh rhubarb, granulated sugar, all-in-one, fresh strawberry, balsamic vinegar, mascarpone, White custard,strawberry cream floss with rhubarb
-
25 minDessertsugar, water, jam jars, Cake, cherry jam, port wine, Biscuit, fruit pudding, creme fraiche, vanilla sugar, cherry, fresh fresh mint, sprinkles,triffle with homemade jam
Nutrition
700Calories
Sodium7% DV170mg
Fat43% DV28g
Protein22% DV11g
Carbs33% DV100g
Fiber4% DV1g
Loved it