Mango Coconut Rice Pudding

Ingredients

• 1 ½ cups long grain white rice
• 2 cups water
• 3 cinnamon sticks
• 3 cups full fat coconut milk
• ⅓ cup maple syrup or more to taste
• ½ tsp vanilla
• ¼ tsp cinnamon
• 1-2 cups frozen mango (defrosted)

Directions

1. 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.
2. 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.
3. Place in the refrigerator for a few hours.
4. Place defrosted mango in blender and blend until pureed, place on top of rice pudding and enjoy!