2 cups white rice

2 cups 2% or 1% organic milk

1 can low-fat coconut milk, plus more if thinner consistency is desired

2 teaspoons pure vanilla extract or paste

1 tablespoon granulated sugar

1/4 teaspoon cinnamon, plus more for garnish

2 ripe mangos, cut into 1/2-inch cubes

1/2 cup coconut flakes

Method:

1.   Preheat oven to 400ºF.

2.   In a medium size saucepan with a tight fitting lid, cook rice according to package directions, approximately 15 ­– 20 minutes. Once cooked, remove from heat and allow to sit while covered for 5 minutes before fluffing with a fork.

3.   Meanwhile, toast coconut flakes on a baking sheet in preheated 400ºF oven until golden brown in color, approximately 1 – 2 minutes. Remove from heat and set to the side.

4.   To the finished rice, add milk, coconut milk, vanilla, sugar, and cinnamon.

5.   Over medium heat, allow to cook while stirring until a boil.  Cover, reduce to medium – low and allow to simmer until creamy, approximately 8 – 10 minutes.

6.   If desired, add more coconut milk or milk to thin the consistency.

7.   Divide among serving bowls and finish with a light dusting of cinnamon, freshly cut mango and toasted coconut flakes to finish.

8.   Best served hot, warm or room temperature.

Kitchen Note: Feel free to use champagne mangos in place of traditional mangos.