Coconut rice porridge with strawberries

Rice 718 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Coconut rice porridge with strawberries
  • Serves: 3 People
  • Prepare Time: 40
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Rice porridge can be delicious and delicious. We will not even talk about other options - this story is not about us. Cooking rice porridge in coconut milk with seasonal berries. In this case, we use strawberries, but with blueberries, cherries, raspberries, strawberries and currants, it will also be tasty and pleasant

Ingredients

Directions

  1. Coarsely chop the strawberries, sprinkle with brown sugar and lime juice, leave while the rice cooks.
  2. Cook the rice in 400 ml of boiling water with a pinch of salt over low heat, covered, 15 minutes. Add some brown sugar and coconut milk. Stir, cook, covered for another 10-15 minutes. depending on the consistency you want to get.
  3. Place strawberries over rice, with juice if desired. Remove from heat, cover and leave for 3 minutes. Serve sprinkled with lime zest and garnish with mint leaves.

Coconut rice porridge with strawberries



  • Serves: 3 People
  • Prepare Time: 40
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Rice porridge can be delicious and delicious. We will not even talk about other options - this story is not about us. Cooking rice porridge in coconut milk with seasonal berries. In this case, we use strawberries, but with blueberries, cherries, raspberries, strawberries and currants, it will also be tasty and pleasant

Ingredients

Directions

  1. Coarsely chop the strawberries, sprinkle with brown sugar and lime juice, leave while the rice cooks.
  2. Cook the rice in 400 ml of boiling water with a pinch of salt over low heat, covered, 15 minutes. Add some brown sugar and coconut milk. Stir, cook, covered for another 10-15 minutes. depending on the consistency you want to get.
  3. Place strawberries over rice, with juice if desired. Remove from heat, cover and leave for 3 minutes. Serve sprinkled with lime zest and garnish with mint leaves.

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