Coconut Rice Pudding With Mango - cooking recipe

Ingredients

1/4 cup coconut milk
1/4 cup long grain rice
1/2 None mango
1/2 None lime, finely grated zest and juice
1 tbsp sugar
1 tbsp pistachio nuts, chopped

Preparation

Place the coconut milk in a small saucepan with 3/4 cup of water and bring to a boil. Add the rice and reduce the heat to its lowest setting. Cook very gently for 10 minutes or until the rice is tender, adding a little more water if it runs dry.
Cut away the skin from the mango and dice three quarters of the fruit. Puree the remainder in a small bowl by mashing it with a fork. Stir in the lime juice, zest and chopped mango.
Stir the sugar into the rice and transfer to a serving dish. Spoon the mango mixture on top and top with the nuts.