Rice Pudding with Coconut Milk

1. 1

   In a medium pot, stir together the rice, 1 1/2 cans coconut milk (reserve remaining coconut milk for Round 2 Recipe Coconut Chicken Soup), sugar, and lime peel.

2. 2

   Put the pot over medium heat, bring it to a simmer, and cover.

3. 3

   Cook until the pudding becomes very thick, 20 to 25 minutes.

4. 4

   While the pudding is cooking, toast the shredded coconut in a dry skillet over medium heat until golden brown.

5. 5

   After the pudding has cooled 10 minutes, stir in the vanilla.

6. 6

   Serve the rice pudding topped with diced mango and sprinkled with toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.