Creamy Coconut Rice Porridge with Mango and Chia Seeds

This creamy coconut rice porridge combines traditional rice porridge with a tropical twist. The rich coconut milk adds a luscious texture, while fresh mango and chia seeds provide sweetness and crunch. Perfect for a nourishing breakfast or brunch, this dish is both satisfying and refreshing, meeting gluten-free and dairy-free dietary requirements.

Ingredients:

• 1 cup jasmine rice
• 4 cups coconut milk
• 1/2 cup water
• 1/4 cup chia seeds
• 1/4 cup maple syrup or honey
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 ripe mango, diced
• Fresh mint leaves for garnish (optional)

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, coconut milk, and water. Bring to a gentle boil over medium heat.
3. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and the mixture is creamy, stirring occasionally.
4. Once the rice is cooked, stir in the chia seeds, maple syrup (or honey), vanilla extract, and salt. Allow to sit for 5 minutes to thicken.
5. Serve the porridge warm in bowls, topped with diced mango and a sprinkle of fresh mint leaves for garnish.