INGREDIENTS:

• 2 ½ cups water
• ¼ teaspoon salt
• 1 cup long-grain white rice, preferably jasmine or basmati
• 2 cups whole milk
• 1 14-ounce can coconut milk
• ½ cup packed light brown sugar
• 4 rough-cut brown sugar cubes
• 1 teaspoons finely grated lime zest
• 2 large firm ripe mangoes, peeled, pitted, and cut into 3/8-inch cubes
• 2 tablespoons fresh lime juice

DIRECTIONS:

1. Bring water and salt to a boil in a large heavy saucepan over high heat.  Add rice, reduce heat to low, cover, and cook for 20 minutes.  Remove pan from heat and let rice stand, covered for 10 minutes.

2. Stir in milk, coconut milk, and sugar into rice and bring mixture just to a boil over medium-high heat.  Reduce heat and cook at a bare simmer, stirring frequently at first and constantly toward the end, until mixture is thick and creamy and rice is very soft, about 30 minutes.  Transfer to a bowl and let cool to room temperature, stirring frequently to prvent a skin from forming.

3. Refrigerate rice pudding, tightly covered, until thoroughly chilled and set, at least 4 hours or overnight.

4. Crush sugar cubes with a mortar and pestle until broken up into small pieces.  Add zest and stir until well combined.  Stir together mango and lime juice in a medium bowl.

5. To serve, spoon a layer of ½ cup rice pudding into each of 8 short glasses.  Add 2 tablespoons of mango to each, top with a generous ¼ cup pudding, and add another 2 tablespoons of mango.  Garnish each serving with lime zest and sugar mixture.  Serve immediately.

SERVES 8