Rice Pudding with Coconut Milk

Directions

1. 1
   In a medium pot, stir together the rice, 1 1/2 cans coconut milk (reserve remaining coconut milk for Round 2 Recipe Coconut Chicken Soup), sugar, and lime peel.
2. 2
   Put the pot over medium heat, bring it to a simmer, and cover.
3. 3
   Cook until the pudding becomes very thick, 20 to 25 minutes.
4. 4
   While the pudding is cooking, toast the shredded coconut in a dry skillet over medium heat until golden brown.
5. 5
   After the pudding has cooled 10 minutes, stir in the vanilla.
6. 6
   Serve the rice pudding topped with diced mango and sprinkled with toasted coconut.