3\/4 cup whole basmati rice
\n2 cups coconut milk
\n4 cups whole milk
\n3 cinnamon sticks
\n1\/4 teaspoon cardamom green powder
\n1\/8 teaspoon cloves powder
\n1\/4 teaspoon star anise powder
\n1\/4 teaspoon cinnamon powder
\n1 vanilla bean, split lengthwise
\nPinch Kosher salt
\n5 tablespoon sugar
\n1\/4 cup raisins
\nRipe mango slices, for garnish<\/p>\n
Combine the milk, coconut milk, and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean and spices. Bring the milk to a boil. Reduce the heat to medium; cover and simmer until the rice is tender, stirring frequently, about 30 minutes. Mix in the sugar. Discard the vanilla bean and cinnamon sticks. Simmer uncovered for 5-8 minutes.
\nPour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled and garnish with mango slices.<\/p>\n","protected":false},"excerpt":{"rendered":"
3\/4 cup whole basmati rice 2 cups coconut milk 4 cups whole milk 3 cinnamon sticks 1\/4 teaspoon cardamom green powder 1\/8 teaspoon cloves powder 1\/4 teaspoon star anise powder 1\/4 teaspoon cinnamon powder 1 vanilla bean, split lengthwise Pinch Kosher salt 5 tablespoon sugar 1\/4 cup raisins Ripe mango slices, for garnish Combine the milk, coconut milk, and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean and spices. Bring the…<\/p>\n