Coconut Soy Rice Pudding

• 2 1/2 cups vanilla-flavored soymilk
• 1/2 cup arborio rice
• 1/4 cup sugar
• 1 cup reduced-fat unsweetened coconut milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons chopped pistachios
• 1 ripe mango, peeled and sliced

1. Preheat oven to 425u0b0F.
2. Combine soymilk, rice and sugar in 3- to 4-quart Dutch oven or casserole that can be used over direct heat; bring to a boil, stirring frequently. Cover pan and place in the oven. Bake until the rice is almost tender, about 15 minutes.
3. Return the pan to the stovetop, stir in coconut milk and bring to a simmer over medium heat. Cook, stirring, until the rice is tender and the pudding is very slightly thickened, 3 to 5 minutes. Remove from heat and stir in vanilla. (The pudding may seem a little thin, but it will thicken as it stands.) Transfer to a medium bowl or 5 serving dishes. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool for 20 to 30 minutes.
4. Serve warm or chilled, garnished with pistachios and mango slices.
5. Tip:
6. Baking this pudding eliminates the need for constant stirring. If you do not have a suitable pan that goes from stovetop to oven, use a large saucepan and a 4-quart baking dish.

vanillaflavored soymilk, arborio rice, sugar, milk, vanilla extract, pistachios, mango

Taken from www.food.com/recipe/coconut-soy-rice-pudding-131035 (may not work)