Hi, dear SIC fellows!

Today I'm happy to join the New Weekly Dynamic in the Steemit Iron Chef, Community with these delicious homemade mango and rice compote I made for lunch today. Today is Monday, and the topics our dear @reinamia will be visiting are #sicpasta and #sicrice.

This compote is a simple ripe mango sauce to which I have added lemon juice, sugar, salt, and vanilla essence. The mangoes were fresh; I just plucked them up this morning from our tree in the front yard. It usually takes me 15 minutes to do it, but this time, I used rice as well, and this made the process a little longer. Now I’ll tell you how I made this delicious and natural mango & rice compote.

The process to make this homemade mango and rice compote is really very simple I will explain nopw how to make it.

The most important thing is to prepare it in advance if you want to make your own rice cream, as I did. I find that it is much tastier than using the pre-made rice cream. So an hour in advance, soak half a cup of raw, washed rice in a cup of water. Then pour the water and the soaked rice in the blender and process it until it becomes a milk. Finally, pass the mixture through a fine strainer and set aside.

Wash, peel and cut the mangoes to remove all the pulp. Then blend it with the rice mixture and a cup of sugar. Once the mixture is homogenized, pass it again through a fine strainer.

This is the mixture to which we must add the vanilla essence, the juice of a lemon, and a pinch of salt.

You must cook the mixture over medium heat, stirring constantly with the help of a whisk and a paddle, to prevent lumps from forming and sticking to the bottom of the pot. The cooking time is 15 minutes and it is important to keep stirring until the end.

The cooking time is 15 minutes and it is important to keep stirring until the end.

Since the compote is very thick, we don't want to make lumps and have to blend it again. In addition, the constant stirring makes it cook evenly, preventing it from burning.

I served our compote in little glasses and sprinkled ground cinnamon on top.

It was really flavorful and with a most agreable texture.

You have to try this recipe. It is natural, tasty, lactose-free and gluten-free. You can also leave sugar out of the equation; it will be just as delicious; in this case, just reduce the amount of rice and water to 50% to enjoy the natural sweetness of ripe mango. Or you can also add honey or stevia.