• Alexandra Venkova

Healthy Sundays-Sunday 'Kashka'

Updated: Aug 31, 2019



Hello, hello, hello! It's Sunday once again and because it is a tradition already to speak of the weather in these posts, I will simply say... what is happening England, snow again? I really really feel ready for Spring now. Warmth, sunshine, occasional rain showers, blossoms, birds singing, bare ankles. Is it too much to ask for?


This week I've decided to bring some spring and freshness to your plate, despite the negative degrees outside, with a mango-coconut rice porridge. Very quick, very easy, very tasty!


For one bowl of mango-coconut rice 'kashka' you will need:

  • 1 1/2 cup water

  • 1/2 cup rice ( I use basmati rice)

  • 2 tbsp canned coconut milk

  • a pinch of salt

  • 1/2 ripen mango

Optional toppings, that make all the difference:

  • 4-5 roasted and salted cashew nuts

  • sprinkle of coconut chips ( I get it from Tiger, not very healthy, but so good!)

Nutrition information (without the optional ingredients):

  • Calories: 317 cal

  • Protein: 6g

  • Carbs: 59g

  • Fibre: 2g

  • Sugar: 16g

  • Fat: 6g


How to make the mango-coconut rice 'kashka'?


In a saucepan add the water on high temperature until boiling. In the meantime wash and drain the rice. Add it to the boiling water and change the temperature to medium-low. Add a pinch of salt. Stir and cook until water has almost evaporated. Add the coconut milk and stir again. The texture should be nice and creamy. Remove from the heat and serve. Chop the mango in little cubes and add to the porridge. Add the optional cashew nuts and sprinkle of coconut chips (they add texture to the porridge, and the combination of the sweet mango and the saltiness of the nuts is just heavenly good. You can thank me later!)



Happy Sunday! And as always let me know what you think! ⌗alexandkashka


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