Mango & Coconut Rice Pudding

• 2 cups leftover rice or 2 cups cooked rice
• 2 cups milk or 2 cups rice milk
• 1/2 cup sugar or 1/2 cup preferred artificial sweetener
• 1 teaspoon vanilla
• 1 teaspoon coconut extract (optional)
• 2 large mangoes, seeded and sliced
• 1 cup sweetened flaked coconut

1. In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring. Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency. Stir in the diced mangos and let "cook" for 3-4 minutes.
2. While rice pudding is cooking, prepare the coconut flakes. In a small skillet, toast them over medium high heat, until they begin to brown. Stir often to prevent them from burning.
3. Serve the Mango Rice Pudding with toasted coconut on top.

leftover rice, milk, sugar, vanilla, coconut, mangoes, coconut

Taken from www.food.com/recipe/mango-coconut-rice-pudding-516375 (may not work)