Peruvian Mango Rice Pudding

This creamy and delicious Peruvian dessert is made with mangoes, coconut milk, and long-grain rice. So yummy and comforting!

Steps

1. Preheat oven to 350°F (176°C) 2. In a small saucepan, combine the rice and coconut milk. Cook over medium-low heat for 15 minutes. 3. Mix in the mangoes, sugar, and butter. Cook for another 5 minutes until thickened. 4. Transfer the mixture to a baking dish and sprinkle with ground cardamom. 5. Bake for 15 minutes. Serve warm.

Ingredients: - 1/3 cup of long-grain white or brown rice - 2/3 cup of coconut milk - 1 cup of diced sweet mangoes - 2 tablespoons of sugar - 2 tablespoons of butter - 1 teaspoon of ground cardamom