Mango and coconut rice porridge

Usually I always eat oatmeal with fruit and almond milk for breakfast, or soy yogurt with fruit. But this time I wanted something different. Because I used to love rice porridge (from the supermarket with extra butter and sugar), I decided to make up something like that, but vegan and healthier.

I turned out as a delicious breakfast, perfect for summer. It takes a while to make, because the rice have to be cooked, but it’s totally worth it! Perfect for a chill and sunny sunday morning.

Ingredientents :
(for 1 portion)

• 40 g sushirice
• zest and juice of 1/4 lime
• 30 ml coconutmilk
• 1 small mango, 1 half in cubes, the other half blended
• coconut grater and flakes
• (frozen) raspberries
• Chia seeds

Instructions:

1. Mix the rice with the coconut milk, the lime zest and 150 ml water in a small pot. Put in on a fire until the water is boiling, put it on low fire and cook the rice for 20 minutes until it’s done.
2. Mix the lime juice with the blended mango.
3. Put the rice porridge in a bowl and top it with the mango cubes, raspberries, coconut grater and flakes and the chia seeds.