Rice pudding with mango

Ingredients:

• 3/4 tbsp. basmati rice
• 1 jar 400 gr. coconut milk
• 3/4 cup brown sugar
• 1/4 teaspoon coarse salt
• 1 can (340 g) of unsweetened condensed milk
• 1 large egg
• 2 tsp vanilla extract
• 0.5 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 0.5 cup chopped dates
• 1 mango, peeled and diced
• 1/4 cup chopped pistachios

Preparation:

1. Combine the rice with 1.5 cups of water in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
2. Add coconut milk, brown sugar, and salt to the rice. Bring to a boil. Reduce heat and simmer until thick and creamy, stirring occasionally, about 20 minutes.
3. In a small bowl, combine the unsweetened condensed milk and egg. Gradually add the mixture to the rice porridge, stirring until smooth. Cook for 3 minutes to set the eggs. Add the vanilla extract, cardamom, nutmeg, and dates. Cook for 1 minute.
4. Divide the porridge among bowls. Top with mango and sprinkle with pistachios.