Coconut Rice Pudding

Directions

1. 1
   Combine rice, coconut milk, milk, sugar, vanilla bean, and salt, in a heavy-bottomed saucepan and bring to a boil.
2. 2
   Reduce the heat and cover the pot, leaving the lid slightly ajar.
3. 3
   Simmer for 30 minutes.
4. 4
   Stir the pot occasionally with a wooden spoon until the mixture has a creamy consistency.
5. 5
   Soak the gelatin sheets in cold water until they soften, about 6 minutes.
6. 6
   Take the coconut mixture off the heat, squeeze the excess water from the sheets of gelatin, and add to the coconut mixture.
7. 7
   Stir to dissolve the gelatin.
8. 8
   Remove the vanilla bean, and divide the pudding into 4 (3-ounce) ramekins.
9. 9
   Chill overnight.
10. 10
    To unmold the puddings, place ramekins into a hot water bath for about 30 seconds and invert on a plate.
11. 11
    Garnish with mango slices.