Mango Rice Pudding

Jen, Lynnette and I were all given a Thai cooking class by our husbands, for Christmas last year.  It was a really fun class, with delicious food to make and eat, plus we got a lot of new recipes that hopefully someday we'll try again!  One of the recipes I did try pretty soon after, and it was just as delicious as it had been in the class.  Mango Rice Pudding is one of my favorite treats, and this recipe is so easy and so much cheaper than buying it at a Thai restaurant.

Mango Rice Pudding
by: Meiling Dawson

4 c. cooked short grain white rice
2 cans coconut milk
1 can sweetened condensed milk 
fresh mango, cut into small chunks (to equal 2 cups of mango chunks)

In a large pot, combine the rice, coconut milk and sweetened condensed milk.  Cover it and cook it on low heat for about 20 minutes.  Let it cool for 10 minutes, and then stir in the mango chunks.  You can eat this warm or cold, and store the leftovers in your fridge.  When it is chilled, it will become more firm, and you can add milk to make it softer again.