Rice Pudding with Cooked Rice

Ingredients

• 2 cup cooked white rice (280g)
• 2 cup coconut milk (full-fat) (470ml)
• 1/3 cup organic white sugar (67g)
• 1 tsp vanilla extract (5ml)
• 1/2 tsp ground cinnamon (1g)
• 1/4 tsp salt (2g)
• 1 large mango (380g, peeled and sliced)

Instructions

1. 1

   1. In a heavy bottomed medium saucepan, bring coconut milk, sugar, and salt to just hot over medium-low heat over the stovetop. Whisking constantly occasionally to make sure coconut milk doesn’t burn.

2. 2

   2. Add the rice. Continue cooking, stirring constantly for 10-12 minutes, regularly clearing the bottom of the pot, until thick and liquid is mostly absorbed.

3. 3

   3. Remove from heat and stir in the vanilla extract and cinnamon.

4. 4

   4. Allow to sit for 10 minutes uncovered for the rest of the liquid to absorb.

5. 5

   5. Peel and thinly slice the mango. Serve warm with sliced mango on top. Sprinkle on more cinnamon as desired.Can be stored for up to 3 days in a covered container in the fridge. Store mango separate from pudding. Reheat in the microwave in 30 sec intervals, stirring well in between. (Note)