Coconut Rice Pudding with Mango and Basil

Serves 6
... a delicious rice pudding with coconut milk, mango and Thai basil.

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Ingredients

1 cup Blue Ribbon® White Rice
2 cups milk
1 can (14 oz.) coconut milk
1/4 cup packed brown sugar
1/4 cup sugar
1 large fresh lime, juiced and grated zest
1/4 cup fresh Thai basil leaves
2 large mangos, peeled, pitted and chopped fine

Cooking Directions

Prepare rice as per package directions.

For best results and a more creamy texture and flavor, try preparing with
Carolina®, Water Maid®, or River® Medium Grain Rice.

When rice is cooked, stir in milk, coconut milk, and sugars. Over medium heat, bring mixture to a boil, stirring frequently. Reduce heat to low and simmer, stirring occasionally, until mixture is thick and creamy, about 20 to 25 minutes. Cool to room temperature, stir in zest. Chiffonade basil and combine with mango and lime juice. Layer pudding and mango mixture into dessert cups.

Top with lime zest.