Meals and Courses

Warm Creamy Coconut Rice with Mango and Lime

cook 30 mins
  • 125 g (4 oz) Arborio risotto rice
  • 75 g (3 oz) caster sugar
  • 300 ml (1/2 pint) milk
  • 400 g (13 oz) can coconut milk
  • 1/2 mango, stoned, peeled and cut into small chunks
  • finely grated rind and juice of 1 lime
  • Place the rice in a heavy-based saucepan with the sugar, milk and coconut milk. Bring to the boil, then reduce the heat and simmer for 20 minutes until the rice has swelled and thickened.
  • Meanwhile, place the mango in a bowl and mix with the lime rind and juice.
  • Spoon the cooked rice into serving bowls and place spoonfuls of the mango and lime mixture into the centre of each.
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