Breakfast coconut rice with mango
This is a Port Douglas breakfast that I like to eat on a lazy summer's morning when the sun is warming the kitchen and the house is still quiet. First, ripen your mango on the kitchen bench, then refrigerate it. It will keep for at least a week. I bring the fruit back to room temperature before serving.
- Tie the spices in a piece of muslin, then place in a saucepan with the milk and rice. Bring to a gentle simmer, then cook for 40 minutes. In a separate saucepan, bring the sugar and coconut cream to the boil. Continue boiling for 2 minutes until the sugar dissolves, then stir it into the rice mix. Remove from the heat and allow to cool.
- Meanwhile, cut the mango in half from top to bottom on either side of the centre line down the sides of the elongated stone. Cut diagonal lines across the flesh, creating large diamond shapes, then turn the skin inside out so the mango chunks can be easily removed.
- Divide the rice between 4 deep bowls and top with mango chunks. Squeeze a little lime juice over the top.