Breakfast should always be as delicious and comforting as this vegan Mango Coconut Congree. Creamy grains of rice bathe in a sweet and velvet sauce of mango and coconut kissed with cardamom and saffron. A gluten-free, soy-free and nut-free recipe.
Vegan Mango Coconut Congee
Puree the mangoes with half of the coconut milk. Add a tiny bit of water if necessary to keep the blades moving. Set aside.
Place the rice in a pot with four cups of water. Bring to a boil, then lower the heat and simmer about 20 minutes or until the rice is very, very soft.
Add half the coconut milk and half the cardamom to the pot along with sugar and continue to cook another five minutes on low heat. The rice should be really, really soft and melting into the water by the end of this stage, or let it cook a bit longer. This is a soothing dish, so you don't want any chewiness here.
Stir the mango-coconut cream it into the cooked rice along with the remaining cardamom and safrron, if using. Mix well but don't let it boil at this point. Turn off when warmed through.
Add a simple garnish of pistachios and mango cubes before serving.
- If using stevia instead of sugar, use 1 to 2 tbsp. Add less, taste, and add more if you wish.
- You can serve this vegan mango coconut congee for breakfast or dessert. Eat warm for breakfast, or chill for dessert. You can also add a scoop of vanilla ice cream over the congee if serving it for dessert.
- When you cook the congee, make sure the rice gets extremely soft. It should merge with the water and coconut milk in a glutnious pool.
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