Mango Jasmine Rice Pudding

Serves: 4-6 | Preparation Time: 60 min

Ingredients 

  • 3 cups lowfat milk
  • 1 cinnamon stick, 3 in. long
  • 1⁄4 tsp salt
  • 1 cup jasmine or basmati rice, rinsed well and drained
  • Zest from 1 small lime, removed with a vegetable peeler
  • 1⁄2 cup sugar
  • 11⁄2 Tbsp fresh lime juice
  • 1⁄4 tsp each vanilla and coconut extract (or 1⁄2 tsp vanilla extract)
  • 1 large firm-ripe mango (not overripe or it will be too soft to dice)
  • Garnish: lime slices and grated lime zest

Instructions 

Bring milk and cinnamon stick to a simmer in a small saucepan. ­Cover, remove from heat and let steep while cooking rice.

Bring 2 cups water and the salt to a full boil in a 2-qt saucepan. Stir in rice. Place strips of lime zest on top. Reduce heat to low, cover and ­simmer 20 minutes, or until water is absorbed and rice is tender. ­Discard zest. Fluff rice with a fork; leave in saucepan.

Pour warm milk over rice. Stir in sugar. Bring to a simmer over ­medium heat. When small bubbles appear around edge of pan, reduce heat to medium-low. Gently simmer 15 to 20 minutes, stirring ­frequently, until pudding is thick and creamy. Remove from heat; stir in lime juice and extracts. Let cool 5 minutes. Remove cinnamon stick.

Holding mango firmly on a ­cutting board, cut a single slice along each side of the long flat seed so you have 2 halves. Cut side strips from seed. Remove peel from halves and strips. Dice 1⁄2-mango and side strips; cut remaining 1⁄2 crosswise in 10 thin slices for garnish.

Stir diced mango into pudding. Let pudding cool about 20 minutes if serving warm.

Garnish each with a mango and lime slice and grated lime zest.