Coconut-Mango Rice Pudding Recipe

• 6 cups water
• 2 cups Arborio rice
• Salt
• 1 1/2 cups plus 2 tablespoons sugar
• 1 (14.5-ounce) can unsweetened coconut milk (see notes)
• 1 cup heavy cream, chilled
• 1 teaspoon vanilla extract
• 2 ripe mangos, peeled and cut into 1/4-inch cubes (see notes)

1. Bring water to boil in large saucepan. Add rice and 1/2 teaspoon salt and simmer over medium heat, stirring from time to time, until rice is tender and creamy, 15 to 20 minutes.
2. Reduce heat to medium-low. Stir in 1 1/2 cups sugar and coconut milk. Simmer, stirring from time to time, until rice is thickened, about 15 minutes.
3. Transfer rice pudding to large baking dish and cool completely, about 30 minutes.
4. Once rice pudding is cooled, whisk cream, remaining 2 tablespoons sugar, and vanilla until soft peaks form, 2 to 3 minutes. Fold whipped cream and mango into rice pudding. Serve chilled.

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

Taken from www.seriouseats.com/recipes/2011/03/coconut-mango-rice-pudding-recipe.html (may not work)