Mango Colada Rice Pudding

Ingredients

Rice

• 1/2 cup rice
• 1 cup water

Mango Puree

• 1/4 cup mango, diced
• 1/4 cup water
• 1 teaspoon rum

Pudding

• 2 eggs
• 1/2 cup sugar
• 2 cups milk
• 1/2 cup coconut
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger

Directions

1. 1

   For rice: heat water and rice to boiling in a saucepan. Reduce heat to low, cover and let simmer for 10-15 minutes or until water is completely absorbed.

2. 2

   For mango puree: combine ingredients and blend in blender or with a stick blender until smooth.

3. 3

   For pudding:.

4. 4

   Beat eggs in a greased 1 1/2 quart casserole. Stir in remaining ingredients and mix well. Fold in mango puree.

5. 5

   Bake uncovered for 45 minutes, stirring every 15 minutes. Remove from oven (it will not seem done) and let rest for 15 minutes. Serve warm or refrigerate for 3 hours or overnight to serve cold. Garnish with coconut before serving.

6. 6

   **for an elegant presentation: triple mango puree but do not add it to the pudding. Bake pudding as directed adding 1/2 cup additional milk. Cool completely. Then layer pudding and mango puree into a tall wine glass. Serve chilled and garnish with coconut.