Creamy Coconut Rice Pudding with Caramelized Mango

Ingredients

• 3/4 cup Arborio rice
• 1 can (13.5 oz) full-fat coconut milk
• 1 1/2 cups water
• 1/3 cup granulated sugar
• 1 ripe mango, peeled and diced
• 1 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 tsp fresh lime zest
• 1–2 tsp Salted Perfection Lemoncello Garnishing Salt, for finishing

Instructions

1. Rinse the Arborio rice under cold water until the water runs clear, then drain it well.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes until the water is mostly absorbed.
3. Stir in the coconut milk and granulated sugar. Increase the heat slightly to bring the mixture back to a gentle simmer. Cook uncovered, stirring frequently to prevent sticking, for about 20 to 25 minutes. You want the rice to be very tender and the mixture to thicken into a porridge-like consistency.
4. Remove the pot from the heat. Stir in the vanilla extract and fresh lime zest. Let the pudding sit for a few minutes; it will thicken further as it cools.
5. While the pudding rests, melt the butter in a small skillet over medium heat. Add the diced mango and cook for 5 to 7 minutes, stirring occasionally, until the fruit is softened and starting to brown on the edges.
6. To serve, ladle the warm pudding into bowls and top generously with the caramelized mango.
7. Finally, sprinkle the Salted Perfection Lemoncello Garnishing Salt over the fruit and pudding to wake up all those flavors. DUNZO!