1/2 cup (125 mL) PC® Premium Medium Grain Sticky Rice
1/2 cup (125 mL) granulated sugar
2 cups (500 mL) 2% milk
1 can (400 mL) coconut milk
Half PC® black label Madagascar Bourbon Vanilla Bean
2 large egg yolks
1/2 cup (125 mL) 2% milk
1/4 cup (50 mL) unsweetened desiccated coconut
1 PC® Flavour Burst Kent Mango
Heat rice, sugar, salt, 2 cups (500 mL) milk and the coconut milk in saucepan over medium heat. Cut vanilla bean in half lengthwise and scrape seeds out; add seeds and pod to saucepan. Bring to a boil, stirring occasionally.
Reduce heat to low; cover and simmer 25 minutes, stirring frequently, or until rice is tender and mixture is thickened.
Stir together yolks and 1/2 cup (125 mL) milk in bowl. Stir in half of rice pudding, then stir mixture back into saucepan. Cook 2 minutes, stirring. Scrape mixture into bowl; place piece of plastic wrap directly on surface of pudding. Place bowl in lar
Meanwhile, toast coconut in small frying pan over medium-low heat, stirring until golden and fragrant, about 4 minutes. Let cool.
Transfer rice pudding to refrigerator; chill for 90 minutes or until cold.
Discard vanilla pod. Divide pudding among six dessert bowls. Peel and dice mango; sprinkle mango and coconut over pudding and serve.