Rice pudding with dried mango

Dried fruits are not only an energy-rich snack for in between but can also be used for all kinds of dishes. Today there is a simple variation of Sticky Rice with juicy Mango. The recipe is particularly suitable for a sweet lunch or a relaxing Sunday. Alternatively, you can prepare the whole thing the evening before and enjoy it the next morning before work without much preparation.

Ingredients:
100 g rice pudding
250 ml plant milk (e.g. soy rice milk)
1 pinch salt
1 Msp cardamom
3 tablespoons grated coconut
1 tbsp Chia seed
1 banana
4 dried mango from Rapunzel
¼ lemon, zest and juice

Preparation

1. Bring the vegetable milk, pinch of salt and grated lemon zest to the boil.
2. Stir in the rice pudding and simmer for 1 minute, stirring constantly.
3. Stir in the grated coconut and cardamom.
4. Simmer at low temperature for another 25-30 minutes. Stir from time to time.
5. Stir in the chia seeds after 20 minutes.
6. In the meantime, crush the banana with a fork.
7. As soon as the rice is soft, remove the pot from the hot plate and stir in the banana puree and leave to stand for 2-3 minutes.
8. In the meantime, cut the dried mangoes into small pieces.
9. Place the rice pudding in a breakfast bowl, garnish with the mango and sprinkle with lemon juice.