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1
Pour the coconut milk into a 2-cup measure; whisk to blend the solid coconut cream with the liquid coconut milk.
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2
Add enough half-and-half to equal 2 cups.
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3
Whisk to blend.
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4
Combine the coconut milk mixture, sugar, and salt in a deep saucepan; heat to a boil.
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5
Boil for 5 minutes, stirring to prevent scorching.
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6
Ladle out 1 cup and reserve to serve as a sauce.
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7
Add the rice to the saucepan; heat to a boil.
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8
Reduce the heat to medium-low; cook, stirring often to prevent sticking and adjusting the heat as necessary to maintain a steady simmer, until the pudding is very thick, about 10 minutes or more depending on the rice.
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9
Add more cream, if needed.
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10
Transfer to a bowl and let cool to room temperature.
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11
Cut the mangoes just to the left and the right of the flat center pits.
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12
Peel the skin from the two cheeks.
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13
Place the cut sides down and cut crosswise into 1/2-inch-wide slices.
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14
To serve the pudding, spoon a mound onto each dessert plate.
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15
Fan the mango slices and arrange on the side of each plate.
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16
Sprinkle with toasted coconut and/or sesame seeds.
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17
Pass a pitcher of the reserved sweetened coconut milk mixture to drizzle on top of the pudding, if desired.
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18
CREAMY WHITE RICE PUDDING WITH COCONUT MILK AND MANGO.
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19
Substitute 2 cups cooked Thai jasmine rice for the cooked black rice.
