- Stir together milk, coconut milk, rice, brown sugar, and salt in medium saucepan. Bring to boil over medium-high heat. Reduce heat to low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes.
- Remove pan from heat; stir in vanilla, cardamom, cinnamon, ginger, and cloves. Let stand at room temperature to cool slightly. Serve pudding warm, or cover and refrigerate until chilled, about 2 hours. Serve topped with mango.
- Per serving: scant 1/2 cup pudding and 1/4 cup mango
Stirring rice while it cooks is usually not recommended because it releases the starch, which prevents the rice from becoming fluffy. In this recipe, however, stirring helps the rice to form the soft, creamy texture that makes rice pudding so comforting.