Mango Colada Rice Pudding

1. 1

   For rice: heat water and rice to boiling in a saucepan.

2. 2

   Reduce heat to low, cover and let simmer for 10-15 minutes or until water is completely absorbed.

3. 3

   For mango puree: combine ingredients and blend in blender or with a stick blender until smooth.

4. 4

   For pudding:.

5. 5

   Beat eggs in a greased 1 1/2 quart casserole.

6. 6

   Stir in remaining ingredients and mix well.

7. 7

   Fold in mango puree.

8. 8

   Bake uncovered for 45 minutes, stirring every 15 minutes.

9. 9

   Remove from oven (it will not seem done) and let rest for 15 minutes.

10. 10

    Serve warm or refrigerate for 3 hours or overnight to serve cold.

11. 11

    Garnish with coconut before serving.

12. 12

    **for an elegant presentation: triple mango puree but do not add it to the pudding.

13. 13

    Bake pudding as directed adding 1/2 cup additional milk.

14. 14

    Cool completely.

15. 15

    Then layer pudding and mango puree into a tall wine glass.

16. 16

    Serve chilled and garnish with coconut.

No additional tips available.