• 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)


  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!