COCONUT MANGO RICE PUDDING

Ingredients

• 2 cans (400 mL each) coconut milk
• 1/2 cup milk (2%)
• 1 piece lemon grass stalk (6 inch), crushed and chopped
• 2 tbsp chopped fresh ginger
• 1 tbsp vanilla
• 1 tsp grated lime peel
• 1 tsp salted butter
• 3/4 cup jasmine rice or short grain white rice
• 1 cup fresh or frozen diced mango
• 1/2 cup liquid honey

Directions

1. Combine coconut milk, milk, lemon grass, ginger, vanilla and lime peel in a medium non-reactive saucepan. Bring to a simmer over medium heat and cook, uncovered, stirring occasionally, for 5 minutes. Do not boil.
2. Strain coconut milk mixture through a fine sieve into a heatproof bowl; discard solids. Set aside.
3. Melt butter in a medium non-reactive saucepan over low heat. Add rice and sauté until lightly toasted, about 1 - 2 minutes.
4. Add coconut milk mixture and stir to combine. Bring to a simmer over low heat and cook, covered, until rice is tender and mixture is creamy and thickened, about 40 - 45 minutes. Remove from heat.
5. Add mango and honey; stir to combine. Serve warm or cold.