This delicious rice pudding uses mango, toasted coconut and macadamia nuts.
- Mix together sugar and cardamom.
- In large, heavy saucepan combine milk, sugar, salt and coconut milk over medium heat. When mixture simmers reduce heat to low and cook, stirring frequently, 10 minutes.
- Stir in cooked rice. Continue cooking 10-15 minutes or until pudding is slightly thickened. Stir in vanilla. Transfer to heat-proof bowl; cover and refrigerate.
- To serve: Spoon pudding into serving dish. Top with mango, toasted coconut and macadamia nuts.