Indulge in a delightful tropical treat from Harry Fisher, Fire To Fork, with his Grilled Mango Coconut Rice Porridge. With just 2 minutes of prep time and 45 minutes of gentle cooking, this recipe yields a delectable dish that serves 3.
Let's dive into creating this culinary masterpiece that's sure to captivate your palate.
Prep time 2 min
Cooking time 45 min
• 1 mango (cut the cheeks off)
• 1/3 cup short grain rice
• 1/3 cup white sugar
• 1 400g tin coconut cream
• 100ml water
• Place the rice, sugar, coconut cream and water in a pot (no lid) and simmer on low heat, stirring every 5 minutes for 45min or until the rice becomes a creamy porridge like texture.
• While the rice is cooking, place the mango cheeks on a grill on high heat (it’s best to use a grill basket for this, so you can put it really close to the fire) on both sides until there are char marks on both sides.
• Pour the creamy rice in to a bowl and serve with slices of the cooked mango cheeks.
Tips: Eat this immediately, it doesn’t keep well, the rice turns in to a solid.
About Fire To Fork
Fire to Fork’s aim is to give everyone the ability to make tasty, simple and interesting food armed with very basic items and an ability to light a fire.
It doesn’t matter if you’re a first time camper or a seasoned overlander, as long as you have access to firewood, a knife and some basic ingredients; my mix of simple bushcraft and cooking will have you impressing your friends in no time.