The first time I made this I was pregnant with my first and had a hard time keeping things down. I was so excited to eat this yummy treat, it smelled delicious and I knew it was going to be a new favorite. My stomach had other plans and it came up pretty quickly, over and over again. (Sorry, too much information.) Anyway, because of that incident it took me over a year before I could stomach any form of rice. Despite the horrible beginnings of my experimenting with this recipe, it is still one of my favorite desserts. Now I just wish the rest of my family liked rice pudding, so I could make it more often with out feeling guilty.
Mango Rice Pudding
1 cup uncooked long grain white rice
1/2 cup sugar
1 14-oz. can coconut milk
2 1/2 cups milk
2 mangoes, pitted, peeled and diced
1/2 tsp salt
In a saucepan, combine both milks, rice, salt and sugar together. Bring to a boil and simmer for 30 minutes, stirring frequently. Add mangoes and vanilla and continue to simmer for a couple of minutes. Place mixture in a bowl and sprinkle with ground cinnamon. This may be served warm or chilled and may also be garnished with whipped cream.