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Ingredients
- 1 ½ cups long grain white rice
- 2 cups water
- 3 cinnamon sticks
- 3 cups full fat coconut milk (Like this one: https://amzn.to/48JNb3w)
- ⅓ cup maple syrup or more to taste
- ½ tsp vanilla
- ¼ tsp cinnamon
- 1-2 cups frozen mango (defrosted)
Directions
- Add rice, water and cinnamon sticks to a large saucepan or dutch oven and bring to a boil. Boil rice for 8-10 minutes, or until the rice has absorbed the water.
- Remove cinnamon sticks and add coconut milk, syrup and vanilla then stir. Bring mixture to to a boil. Reduce heat to simmer and simmer for 15-20 minutes, stirring occasionally. Taste test and add more syrup and/or ground cinnamon if desired.
- Place in the refrigerator for a few hours.
- Place defrosted mango in blender and blend until pureed, place on top of rice pudding and enjoy!