Mango & Coconut Rice Pudding - cooking recipe

Ingredients

2 cups leftover rice or 2 cups cooked rice
2 cups milk or 2 cups rice milk
1/2 cup sugar or 1/2 cup preferred artificial sweetener
1 teaspoon vanilla
1 teaspoon coconut extract (optional)
2 large mangoes, seeded and sliced
1 cup sweetened flaked coconut

Preparation

In a medium saucepan, add the cooked rice, milk, sweetener/sugar, vanilla and coconut flavoring. Bring to a boil, then cook for about 20 minutes, or until the liquid has soaked into the rice and has a more pudding like consistency. Stir in the diced mangos and let \"cook\" for 3-4 minutes.
While rice pudding is cooking, prepare the coconut flakes. In a small skillet, toast them over medium high heat, until they begin to brown. Stir often to prevent them from burning.
Serve the Mango Rice Pudding with toasted coconut on top.