Coconut Rice Pudding with Mango and Lime

In a medium saucepan, combine the rice, coconut milk, water, sugar, and salt.

Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking.

Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the rice is cooked and the pudding is thick and creamy. Stir occasionally during the last 15 minutes to prevent sticking and ensure even cooking.

Remove from heat and stir in the vanilla extract.

Let the rice pudding cool slightly before serving. It can be served warm or chilled.

To serve, spoon the rice pudding into bowls and top with diced fresh mango and a squeeze of lime juice.

Garnish with toasted coconut flakes, if desired.