Ginger Coconut Rice Pudding - cooking recipe

Ingredients

1/2 cup white basmati rice
1 (14 ounce) can coconut milk
1 1/4 cups low-fat milk
1/2 cup sugar
1 pinch salt
2 tablespoons fresh ginger, grated (or finely minced)

Preparation

In a bowl, soak uncooked rice in cold water for 30 minutes. Drain.
In a 3-quart, heavy-bottom saucepan, bring coconut milk, milk, rice, sugar, and salt to a boil. Gently simmer, uncovered, stirring occasionally for 25 minutes until thick. Remove pan from heat.
Stir ginger into the pudding and refrigerate at least 2 hours and up to 3 days.
Serve plain or with fresh sliced mango.