Chinese "take Out" Tropical Rice Pudding

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3 cups cooked rice (chinese take out leftovers)
• 2 cups 1% low-fat milk (more if needed)
• 1 cup heavy cream
• 3/4 cup splenda sugar substitute
• 1/2 teaspoon sea salt
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1/2 cup crystallized ginger, baker's cut
• 1/2 cup slivered almonds, toasted
• 2 mangoes, diced

Recipe

• 1 bring milk and cream to a simmer.
• 2 add splenda and salt. stir to combine.
• 3 stir in the rice.
• 4 add extracts and crystallized ginger.
• 5 cook over low heat until rice absorbs milk/cream mixture. stir frequently. add more milk or cream if necessary to achieve the creamy consistency you desire.
• 6 remove from heat and stir in almonds and diced mangoes.
• 7 may be served warm or cold.
• 8 note: the oxo mango slicer makes quick work of getting the pit separated from the mango flesh.