Mango Colada Rice Pudding

Directions

1. 1
   For rice: heat water and rice to boiling in a saucepan.
2. 2
   Reduce heat to low, cover and let simmer for 10-15 minutes or until water is completely absorbed.
3. 3
   For mango puree: combine ingredients and blend in blender or with a stick blender until smooth.
4. 4
   For pudding:.
5. 5
   Beat eggs in a greased 1 1/2 quart casserole.
6. 6
   Stir in remaining ingredients and mix well.
7. 7
   Fold in mango puree.
8. 8
   Bake uncovered for 45 minutes, stirring every 15 minutes.
9. 9
   Remove from oven (it will not seem done) and let rest for 15 minutes.
10. 10
    Serve warm or refrigerate for 3 hours or overnight to serve cold.
11. 11
    Garnish with coconut before serving.
12. 12
    **for an elegant presentation: triple mango puree but do not add it to the pudding.
13. 13
    Bake pudding as directed adding 1/2 cup additional milk.
14. 14
    Cool completely.
15. 15
    Then layer pudding and mango puree into a tall wine glass.
16. 16
    Serve chilled and garnish with coconut.