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🍳 Creamy Brown Rice Porridge with Mango

269 kcal · 30 min · 4 servings

Ingredients

• 175 g brown rice
• 40 g dried mango
• 2 tbsp banana chips
• 450 ml milk (1.5% fat) (or water)
• 2 sprigs lemon balm
• 1 tbsp maple syrup
• 1 pinch cardamom
• 1 tsp cinnamon
• 1 tbsp coconut chips

Instructions

1. 1. Bring 475 milliliters of water to a boil in a pot.
2. 2. Add the rice to the boiling water.
3. 3. Let the mixture come to a boil again briefly.
4. 4. Reduce the heat to low and cover the pot.
5. 5. Cook the rice for 45 minutes until all the water has been absorbed.
6. 6. Cut the dried mango into small pieces.
7. 7. Roughly chop the banana chips.
8. 8. Pour the milk into a clean pot.
9. 9. Add the cooked rice to the milk.
10. 10. Bring the mixture to a boil.
11. 11. Cook the porridge over low heat for 5 to 6 minutes, stirring constantly, until it becomes creamy.
12. 12. Wash the lemon balm thoroughly.
13. 13. Pat the leaves dry with a kitchen towel.
14. 14. Carefully pluck the leaves from the stems.
15. 15. Stir the chopped mango, maple syrup, cardamom, and cinnamon into the rice.
16. 16. Simmer the mixture for another 3 minutes.
17. 17. Divide the porridge into small bowls.
18. 18. Sprinkle the banana chips and coconut chips over the top.
19. 19. Garnish the dish with the lemon balm leaves.
20. 20. Serve the porridge immediately.

Nutrition per serving

• kcal: 269
• Protein: 7 g · Fett/Fat: 4 g · Carbs: 49 g