A delicious traditional rice pudding modified to be amazing. You will love this gluten-free, lactose-free rice pudding. Perfect for anyone with food allergies/sensitivites.
In a saucepan, bring 3 cups (750 mL) water to a boil.
Stir in rice. Reduce heat to low, cover and simmer for 22 to 25 minutes or until liquid is almost absorbed. Remove from heat; let stand, covered, for 10 minutes.
Meanwhile, in a small saucepan, combine lemongrass, brown sugar and coconut milk. Bring to a boil, whisking to dissolve sugar. Remove from heat; let stand for 10 minutes.
Pour coconut milk mixture over cooked rice through a sieve. Gently stir to combine. Stir in salt.
Cool to room temperature. Serve with mango.