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🥗 Tropical Rice with Mango-Pineapple Salad and Mint

429 kcal · 30 min · 4 servings

Ingredients

• 1 l coconut drink
• salt
• 250 g ORYZA (organic milk rice)
• 300 g small mango (1 small mango)
• 300 g small pineapple (1 small pineapple)
• 3 sprigs mint
• 30 g coconut chips (2 tbsp)
• 1 organic lime
• 20 g coconut cream (1 tbsp)

Instructions

1. 1. Pour the coconut drink and a pinch of salt into a large pot (at least 3 liters).
2. 2. Add the ORYZA Bio-Milchreis and bring the mixture to a boil.
3. 3. Stir occasionally to prevent sticking.
4. 4. Cover the pot and let the rice simmer gently over low heat for 20 minutes.
5. 5. Stir once after 10 minutes.
6. 6. Stir well again after 20 minutes.
7. 7. Turn off the heat and let the rice swell on residual heat for 5–10 minutes.
8. 8. Meanwhile, peel the mango and the pineapple.
9. 9. Cut the mango flesh away from the pit.
10. 10. Quarter the pineapple lengthwise and remove the core.
11. 11. Cut both the mango and pineapple into cubes.
12. 12. Wash the mint and shake it dry.
13. 13. Pluck off the mint leaves and chop them finely.
14. 14. Mix the chopped mint with the fruit cubes.
15. 15. Toast the coconut chips in a hot pan without fat over medium heat for 3 minutes.
16. 16. Rinse the lime under hot water and dry it.
17. 17. Grate the zest of the lime.
18. 18. Squeeze out the juice of the lime.
19. 19. Stir the rice pudding once more.
20. 20. Mix in the coconut cream.
21. 21. Season the rice with the lime zest and juice.
22. 22. Divide the rice into four bowls.
23. 23. Garnish the rice with the mango-pineapple salad.
24. 24. Sprinkle the dish with the toasted coconut chips.

Nutrition per serving

• kcal: 429
• Protein: 7 g · Fett/Fat: 10 g · Carbs: 76 g