- Servings: 2-4
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
|1 cup||Short-grain Rice|
|½ tsp||Ground Cardamom|
|1× 14 oz can||Unsweetened Coconut Milk|
|½ tsp||Almond Extract|
|2||Ripe Mangoes, peeled, pitted and diced, 1-½ cups|
|¼ cup||Shredded Coconut, toasted|
1. Combine the rice, water, sugar, cardamom, coconut milk and salt in a saucepan, and bring to a boil. Cover, reduce the heat and simmer 45 minutes or until most of the liquid is absorbed. Uncovered and simmer stirring frequently for 10-15 minutes until the rice is soft and creamy.
3. Remove from the heat and fold-in the almond extract and 1 cup of the diced mango (remainder of mango is for the garnish).
4. Spoon the rice pudding into 4 individual serving bowls. Garnish with remaining mango and the toasted coconut.