Susan from Food Blogga
1/2 cup Arborio rice
2 cups water
2 cups coconut milk (regular or light)
1/3 cup sugar
zest of 1/2 lime
4 tablespoons sweetened shredded coconut, toasted
1 small, ripe mango, diced
2 tablespoons sweetened coconut shreds, toasted
2 tablespoons unsalted cashew nuts, chopped
a pinch of lime zest
Place 4 tablespoons shredded coconut in a large non-stick skillet over medium heat. Shake the pan handle gently in a back-and-forth motion for 2-3 minutes to ensure even toasting, or until coconut is golden and aromatic. Set aside.
Add rice, water, coconut milk, and sugar to a medium heavy-bottomed saucepan, stir well, and bring to a boil. Lower heat to a simmer, letting the rice bubble gently for 35-45 minutes, stirring occasionally. When done, the rice will be plump, and the pudding will be thick and creamy. Give it a taste--the rice should be fully cooked yet maintain a slight firmness.
Remove from heat, and stir in the lime zest and toasted coconut. Allow to cool slightly before placing in individual serving dishes. Garnish each dish with fresh diced mango, toasted coconut, chopped cashews, and finely grated lime zest.