Coconut Rice Pudding

We place ½ cup of washed Egyptian rice in the pan.

We add 400 ml of coconut milk and 1¼ cups of regular milk over the rice.

We add ¼ cup of sugar along with a pinch of vanilla to the pan.

We stir the mixture well until the sugar dissolves and the liquids combine with the rice.

We place the pan over low heat.

We keep stirring continuously until the rice absorbs the liquids and becomes creamy in texture.

We add 2 tablespoons of starch dissolved in 3 tablespoons of cold milk if we want a thicker consistency.

We pour the rice pudding into cups or bowls and let it set slightly before placing it in the refrigerator.

We cut one or more mangoes into small cubes.

Garnish the rice pudding with the mango cubes along with a pinch of cinnamon and a pinch of shredded coconut.