I am so thankful that I live in the land of mangoes.Streets and boulevards in Indonesia are lined with mango trees. People covet the ones that are on their property and keep them tied onto the trees with plastic bags, to protect the fruit from falling and from people stealing them. They are also in no shortage at street side fruit stalls or in the supermarkets.
One of nature’s delectable candy, mangoes are chalked full of goodness. Similar to papayas, they aid in digestion and are a great source of fibre, vitamin C, and A.
When Adrian and I traveled through Thailand and Cambodia we would often get coconut mango sticky rice pudding for dessert (almost every night!). This sweet and luxuriously creamy dessert is to die for! I am not typically a fan of traditional rice or tapioca puddings, but this is in a class of its own. Excuse enough to travel through Thailand again!
I decided to take my love for mango sticky rice pudding and reinvent it a bit, using it as inspiration for a breakfast bowl.
- ½ cup short grain brown rice
- 1 Tbsp chia seed, optional
- 200 ml canned coconut milk
- 1.5 cups water (approx.)
- ¼ tsp cinnamon
- ½ tsp vanilla
- 1 Tbsp honey
- pinch of salt
- 1 mango, peeled and cubed or sliced
- toasted coconut to serve, optional
- Place rice, coconut milk, water, cinnamon, vanilla, honey and salt in a medium sized saucepan over medium heat. Bring to a simmer then turn down the heat to low, stirring constantly for a few minutes. Continue to simmer, uncovered for 40 to 60 minutes, stirring often to avoid sticking. Add more water if necessary, to achieve the consistency you desire.
- Remove from heat and allow to cool. Can be enjoyed warm or chilled. Top with mango and toasted coconut.
A sprinkling with seeds would also add a nice texture
I hope you enjoy this creamy tropical breakfast bowl as much as I do!
Have you ever had Mango Sticky Rice Pudding?
What is your favourite tropical fruit?