TIP: Coconut rice can be serve warm or chilled and made up to two days ahead.
Ingredients
Method
Step 1
Combine milk, coconut milk, sugar, and vanilla in a large saucepan over medium heat.
Step 2
Cook, stirring until sugar is dissolved. Stir in rice and cinnamon stick. Bring to a simmer. Reduce to a low heat. Cook, stirring occasionally for about 30 minutes, or until liquid is absorbed and rice is cooked. Remove from heat. Stand for 15 minutes.
Step 3
Spoon rice mixture among four glass serving jars. Refrigerate, covered until ready to serve.
Step 4
Serve topped with mango, raspberries, and coconut. Â
