Coconut rice with mango and sesame
A creamy coconut rice served with fresh mango and roasted sesame seeds. This Thai dessert combines sweet and exotic in every bite, with a soft texture and an irresistible tropical touch. Perfect for sharing and to end a meal lightly yet deliciously.
Equipment
Cooking rings
Servings servings
Ingredients
- 200 g dessert rice (or risotto rice)
- 400 ml coconut milk (can)
- 100 ml water
- 2 tbsp sugar
- 30 g grated coconut
- 2 tbsp sesame seeds
- 1 mango (peeled and sliced)
- 1 lime (juice)
- mint (a few leaves for garnish)
Instructions
Preparation
- Weigh 200 g dessert rice and soak it in cold water for about 15 minutes. Then rinse the rice under cold running water and let drain thoroughly. Peel 1 mango, cut the flesh free from the pit and dice it. Set aside for the garnish later.
Cooking
- Heat 400 ml coconut milk together with 100 ml water in a pan. Bring the mixture to a gentle boil. Add the soaked rice and let it cook on low heat for about 20 minutes while the rice absorbs the coconut milk.
- After cooking, stir in 2 tbsp sugar and 30 g grated coconut into the rice and set the pan covered aside to cool for about 15 minutes while the flavours develop.
- Meanwhile, lightly toast 2 tbsp sesame seeds in a dry, warm frying pan until golden brown and aromatic. Remove from heat and set aside.
To serve
- Place the cooking rings on four plates and fill them with the lukewarm coconut rice, pressing the rice gently to create a flat top. Place the mango cubes on top of the rice inside the ring, drizzle with some juice from 1 lime and sprinkle with toasted sesame seeds. Optionally, add a mint leaf. Carefully remove the cooking rings to reveal a beautiful, round rice tower.
Notes
You can prepare this coconut rice in advance, store covered in the refrigerator, and serve lukewarm or cold.
Nutrition
Calories: 458kcalCarbohydrates: 54gProtein: 6gFat: 26gSaturated fat: 23gSugars: 8g
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Coconut rice with mango and sesame
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