From Camp 2011 Public Wiki

We eat this coconut milk rice as a quick lunch, or as dessert, it can also add to any brunch buffet. The mango can also be puréed, or substituted by other available fruits. The dish can be served warm or cold. It scales easily, and unlike "real" milk rice, it also does not need constant attention since it does not burn (sorch?) that easily :-)

Contents 1 Ingredients 2 Equipment needed 3 Preparation Time 4 Instructions 5 Variants

Ingredients

• 1 mango
• 1 tsp runny honey
• 1 tbsp lemon juice
• lemon thyme (optional)
• 200g short-grain rice
• 1/4 tsp sea salt
• 1 cinnamon stick
• 15-20g vanilla sugar (to taste)
• one can (400ml) coconut milk

Equipment needed

• large pot
• sieve
• wooden spoon
• bowl
• knife

Preparation Time

• 30 minutes (incl. cooking time)

Instructions

1. Rinse the rice, cook rice with salt in water for 10 minutes.
2. Strain the rice, put it back into the pot.
3. Add cinnamon stick, vanilla sugar and coconut milk.
4. Cook over low heat for another 10-15 minutes (stirring only occasionally), until the rice reaches your desired consistency/creaminess
5. Meanwhile peal and cut the mango, marinate it in honey, lemon juice and a little bit of lemon thyme.

Serve mango with rice.

Variants

I just noticed that the honey for the marinade makes it a non-vegan dish. But of course, one can use sugar instead.