Mango-coconut risotto

Last Updated on July 17, 2024

Print this recipe

ingredients

250 g rice 100 g dried apricots 100 g raisins 4 tbsp grated coconut 4 tbsp olive oil 4 tbsp powdered sugar 1 pk mango to taste cloves, salt

procedure

Pour boiling water into a tea bag and soak the raisins, finely chopped apricots in the infused tea and let stand for an hour. Cook the rice as directed, season with salt and cloves. Heat oil, add chopped mango and fry. Add drained apricots and raisins, sprinkle with coconut, sugar and fry briefly. Stir the mixture with the rice and divide on a plate.