114-ounceOne 14-ounce can unsweetened lite coconut milk
¼cupThai basil leaves
3wholemangospeeled and sliced into cubes
Toasted sesame seeds for garnish
In a large saucepan, combine the milk, water, arborio rice, and ½ cup of the coconut sugar. Bring to a boil over medium-high heat, then reduce heat to a simmer. Simmer until the mixture is thick and creamy, about 30 minutes, being sure to stir the pot often and scrape down the sides and bottom.
While the rice cooks, add the can of coconut milk and the remaining ¼ cup coconut sugar to a small saucepan. Heat over medium-low until the milk is heated through and the sugar has dissolved. Be careful not to boil the mixture. Remove from heat and stir in the Thai basil leaves. Place a lid on top and let the basil steep in the milk for 10 minutes. Strain out and discard the leaves, reserving the infused milk.
Once the rice mixture is thick and creamy, pour in the infused coconut milk into the rice mixture. Heat on low and stir until the mixture is thickened, about 10 minutes.
Remove from heat and serve warm, topping with mango and toasted sesame seeds. You can also chill the rice pudding for 6 hours before serving it cold, if desired.
Pudding will keep in an airtight container in the refrigerator for up to 3 days.