Rice pudding with mango

Ingredients:

• 170 gr. Arborio rice
• 1 can (400 ml) coconut milk
• 120 ml water (1/2 cup)
• 2 tsp vanilla extract
• 115 g of sugar
• A pinch of salt

Preparation:

1. Divide the finished rice pudding among deep bowls and top with sliced ​​mango. Drizzle with warm dulce de leche and sprinkle with toasted coconut.
2. Make rice puddingCombine the rice, coconut milk, water, vanilla extract, sugar, and a pinch of salt in a rice cooker. Stir, then cook according to the manufacturer's instructions until the rice is fully cooked and the liquid has been absorbed, 25 to 30 minutes. (Alternatively, cover and cook in a medium heavy-bottomed saucepan over medium-low heat until the rice is fully cooked and the liquid has been absorbed, 25 to 30 minutes. Stir frequently to prevent the rice from sticking.) Remove from heat and let stand.