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A gourmet dessert to taste from 1 year. Enjoy it because it can fill up with vitamin C thanks to mango.
- For 2 desserts:
- 50 g round rice
- 40 g of brown sugar
- 20 cl of coconut milk
- 1 half mango
- 1 knob of butter.
Preheat the rice for 5 minutes in boiling water, then drain it and pour it with the coconut milk and the sugar into the pan.
Continue cooking until half of the coconut milk is absorbed.
Place in the fridge.
Cut the flesh of the mango into cubes. Roast them in a pan with the butter and a tablespoon of brown sugar.
Serve the rice pudding with the diced mango.