This creamy, comforting dessert is easy to prepare and utterly delicious, incorporating summer sweet mangos for tropical flair. Adding a pinch of salt can up the overall sweetness.
2 c. water
¼ tsp. salt
1 c. uncooked long grain brown rice
1 Pittman & Davis Tropical Mango
1 c. milk (or vanilla soy milk)
2 Tbsp. sugar
½ tsp. ground cinnamon
1 tsp. vanilla extract
Chopped peeled mango for garnish, optional
- In a large heavy saucepan, bring water and salt to a boil; stir in rice. Reduce heat; simmer, covered, until water is absorbed and rice is tender (about 35-40 minutes).
- Peel, seed and slice mango. Mash mango with a potato masher or fork.
- Stir milk, sugar, cinnamon, and mashed mango into rice. Cook, uncovered, on low until liquid is almost absorbed (10-15 minutes), stirring occasionally. Remove from heat; stir in vanilla. Serve warm or cold, with chopped mango if desired.