Coconut Mango Rice Pudding
2 cups short grain rice (sushi rice or Arborio)
5 cups water
1 vanilla bean, split
1 cup sugar
3 cans coconut milk
3 mangoes, diced & a sprig of fresh mint
Combine rice, water, sugar and vanilla bean in a pot.
Cover and bring to a boil.
Reduce heat and simmer covered until almost all the water is absorbed.
Remove from heat and pour in coconut milk.
Allow to cool, stirring occasionally to incorporate coconut milk. Refrigerate.
To serve, scoop chilled pudding (it can be heated slightly if desired) into serving dish.
Top with mango and garnish with a sprig of fresh mint.