Coconut Rice Pudding with Mango

I love rice pudding.  This probably goes along with my love of oatmeal, risotto, tapioca, basically anything soft and tasty!  I made this when I was having company over because it is simple, you can make it ahead of time, and the presentation is nice.

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The best part is it is a one pot dessert.  No need to bake that cake and then was 1000 mixing bowls before your company arrives! ok…. maybe not 1000… but it feels that way when you are in a hurry!

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Coconut Rice Pudding with Mango

serves 4

1 cup  Coconut Milk
3/4 cup Almond Milk
1/2 cups Japanese Sushi Rice
3 Tablespoons Sugar
1 to 1/2 teaspoon Vanilla Extract
1 pinch Sea Salt
1 cup Chopped Mango, for topping

Mix together the coconut milk, almond milk, rice, sugar, vanilla, and salt in a heavy-bottomed medium size saucepan.

Heat the mixture over medium-high heat. When it begins to boil, reduce the heat, and simmer, stirring often, until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Remove from the heat. Let the pudding stand for 5 minutes and then divide it among bowls, top with mango and serve.

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