Ingredients
½ cup white basmati rice
1 14 oz can coconut milk
1 ¼ cups whole milk
½ cup sugar
pinch of salt
2 Tbsp fresh ginger
1 ripe mango
Preparation
Soak rice in cold water for 30 mn. Drain. In 3 qurt sauce pan bring coconut milk, whole milk, rice, sugar, and pinch of salt to a boil. Gently simmer, uncovered, stirring occasionally for 25 mn or until thick. Remove pan from heat. Stir ginger into pudding. Refrigerate at least 2 hrs and serve with fresh mango.
