Coconut-Mango Sticky Rice Pudding

• 6 cups water
• 2 cups arborio rice
• 1/2 teaspoon table salt
• 1 1/2 cups sugar
• 1 (14 1/2 ounce) can unsweetened coconut milk
• 1 cup heavy cream, chilled
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 2 ripe mangoes, peeled and cut into 1/4-inch cubes

1. Bring water to a boil. Add rice and salt and simmer over medium heat until creamy, 15-20 minutes.
2. Reduce heat to medium-low. Add 1 1/2 c sugar and coconut milk and simmer, stirring occasionally, until rice is tender and mixture is thick, 15 minutes more. Spread rice on a large baking dish or rimmed cookie sheet until completely cooled, 30-40 minutes.
3. In a cold bowl, combine cream, sugar and vanilla. Whip until soft peaks form. Gently fold whipped cream and mango into rice pudding. Serve chilled.

water, arborio rice, salt, sugar, unsweetened coconut milk, heavy cream, sugar, vanilla, mangoes

Taken from www.food.com/recipe/coconut-mango-sticky-rice-pudding-449885 (may not work)