Ingredients

Start to finish: 5 hours 45 minutes (1 hour active)
Servings: 8

2 1/2 cups water
Pinch of salt
1 cup long-grain white rice (such as jasmine or basmati)
2 cups whole milk
14 1/2-ounce can coconut milk
1/4 cup packed light brown sugar
1/4 cup granulated sugar
14 fresh basil leaves
2 large firm, ripe mangoes, peeled, pitted and finely chopped
2 tablespoons lime juice

Directions

In a large, heavy saucepan over high heat, bring the water to a boil. Add the rice, then reduce the heat to low, cover and cook for 20 minutes.

Remove the pan from the heat and let the rice stand, covered, for 10 minutes.

Stir the milk, coconut milk and both sugars into the rice. Bring the mixture just to a boil over medium heat.

Reduce the heat and cook at a bare simmer, stirring frequently at first and constantly toward the end, for about 30 minutes, or until the mixture is thick and creamy and the rice is very soft.

Transfer the rice to a bowl and let cool to room temperature, stirring frequently to keep a skin from forming.

Refrigerate the rice pudding, tightly covered, for at least 4 hours, or until thoroughly chilled and set.

To serve, cut 6 of the basil leaves into fine shreds. In a medium bowl, stir together the mango, shredded basil, and lime juice.

Spoon a layer of 1/2 cup rice pudding into each of 8 short glasses. Add 2 tablespoons of the mango mixture to each, then top with about 1/4 cup pudding. Finish with a final layer of 2 tablespoons of the mango mixture.

Garnish each serving with a whole basil leaf.