Mango and Cardamom Singaporean Coconut Rice Pudding

Method

1. Stir mango puree and cardamom into the rice before adding other ingredients.
2. Rinse rice and combine with water, coconut milk, sugar, and salt.
3. Simmer on low heat until rice is tender and mixture thickens.
4. Stir in vanilla extract and grated coconut.
5. Cool and refrigerate for 1 hour before serving.