Coconut-Mango Sticky Rice Pudding - cooking recipe

Ingredients

6 cups water
2 cups arborio rice
1/2 teaspoon table salt
1 1/2 cups sugar
1 (14 1/2 ounce) can unsweetened coconut milk
1 cup heavy cream, chilled
2 tablespoons sugar
1 teaspoon vanilla extract
2 ripe mangoes, peeled and cut into 1/4-inch cubes

Preparation

Bring water to a boil. Add rice and salt and simmer over medium heat until creamy, 15-20 minutes.
Reduce heat to medium-low. Add 1 1/2 c sugar and coconut milk and simmer, stirring occasionally, until rice is tender and mixture is thick, 15 minutes more. Spread rice on a large baking dish or rimmed cookie sheet until completely cooled, 30-40 minutes.
In a cold bowl, combine cream, sugar and vanilla. Whip until soft peaks form. Gently fold whipped cream and mango into rice pudding. Serve chilled.