I serve this rice pudding warm, because it contrasts beautifully with the cool chunks of mango.  I also love the added texture that the toasted coconut gives to the creamy pudding.  (See my recipe for basic rice pudding here.)

Note:  The texture of your rice pudding will depend on whether you’re using long or short grain rice.  According to the Joy of Baking, using long grain rice will result in a pudding that’s chewier and slightly drier.

Coconut and Mango Rice Pudding Recipe

serves 4

1/2 cup white rice

1 1/2 cups water

1 (400 ml) can of coconut milk

1 cup milk (skim, 1% or 2%)

1 cup heavy whipping cream

2 strips of lime peel (1 inch in width and the full length of the lime)

1/2 cup granulated white sugar  (Note: If you prefer a sweeter pudding, use up to 3/4 cup.)

1 tsp vanilla extract (I used Mexican vanilla)

pinch salt

1 large, ripe mango, peeled and cut into small cubes

2 tbsp shredded coconut

Place the rice, lime peels, and water in a heavy bottomed pot.  Cover and bring to a boil over high heat.  Then reduce the heat to maintain a simmer, around medium low.  Cook the rice, covered, until soft and all of the water is evaporated, about 15 to 20 minutes.  Meanwhile, toast the shredded coconut in a dry, warm pan, over medium heat.  Toss periodically until the coconut is lightly browned, about 2 minutes.  Transfer the coconut to a small bowl and set aside to cool.

Remove the lime peels from the pot of rice and discard.  Then stir in the milk, cream, coconut milk, sugar, salt, and vanilla extract.  Maintain a simmer and cook, uncovered, over medium low heat until thickened.  Stir occasionally to prevent burning.  This will take about 40 minutes.  Note that it will continue to thicken as it cools.  Separate the pudding into serving bowls.  Top with mango pieces and a sprinkling of toasted coconut.  Then top with some fresh lime zest (I use a Microplane fine grater) and serve warm.

To reheat leftover rice pudding, add 2 or 3 tbsp of milk per serving and heat gently, stirring regularly, in a heavy bottomed pot.  Note that rice pudding can be frozen.  Defrost completely and reheat gently in a heavy bottomed pot with 2 to 3 tbsp of milk per serving.