Chinese "take Out" Tropical Rice Pudding

After searching many of the posted rice pudding recipes, I concocted this using what I found in my refrigerator and pantry. The end result was creamy and delicious!

• Ready In: 40 mins
• Serves: 16
• Yields: 1/2 cup

Ingredients

• 3  cups cooked rice (Chinese take out leftovers)
• 2  cups 1% low-fat milk (more if needed)
• 1  cup heavy cream
• 3⁄4 cup Splenda sugar substitute
• 1⁄2 teaspoon sea salt
• 1  teaspoon  coconut extract
• 1  teaspoon vanilla extract
• 1⁄2 cup crystallized ginger, baker's cut
• 1⁄2 cup  slivered almonds, toasted
• 2  mangoes, diced

Directions

1. Bring milk and cream to a simmer.
2. Add Splenda and salt. Stir to combine.
3. Stir in the rice.
4. Add extracts and crystallized ginger.
5. Cook over low heat until rice absorbs milk/cream mixture. Stir frequently. Add more milk or cream if necessary to achieve the creamy consistency you desire.
6. Remove from heat and stir in almonds and diced mangoes.
7. May be served warm or cold.
8. Note: The OXO mango slicer makes quick work of getting the pit separated from the mango flesh.