Lime-Scented Poppy-Seed Rice Pudding with Mango

1. 1

   In a medium enameled cast-iron casserole, combine the milk with the rice, coconut milk, vanilla bean and seeds and the poppy seeds and bring to a simmer over moderately high heat, stirring.

2. 2

   Reduce the heat to low and simmer, stirring often, until the rice is tender, about 1 hour and 20 minutes.

3. 3

   Stir the sugar, heavy cream and lime zest into the rice and simmer, stirring occasionally, until the rice pudding is sweet and fragrant, about 10 minutes.

4. 4

   Let cool to room temperature, then cover tightly and refrigerate until chilled, about 2 hours.

5. 5

   Spoon the rice pudding into small bowls and top with the mango.

* Per serving · 4 servings · Values may vary.

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