1 1/2 cups
1 (14 1/2 ounce) cans
unsweetened coconut milk
heavy cream, chilled
ripe mangoes, peeled and cut into 1/4-inch cubes
- Bring water to a boil. Add rice and salt and simmer over medium heat until creamy, 15-20 minutes.
- 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.
- 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.