Are you ready for something sweet? This pudding has lots of mango flavor, more than the traditional kheer. Made it for our spiritual book study group last night, fourteen strong! We had just finished reading Eckhardt Tolle’s A New Earth, the best book I have ever read (besides the Guru Granth Sahib). Wanted to make something different for them, something refreshing on a hot evening, Do me a favor, would you? Don’t cover it as you cook it. It does not thicken if you do. The milk has to evaporate. Also: never, ever add the mango puree while you are cooking the pudding, it will curdle. Does it sound like I’ve learned some lessons along the way? You bet!

Mango-Coconut Rice Pudding (Kheer)
Yield: 10 - 1/2 cup servings

1/2 gallon whole milk
1 cup long-grain rice like Basmati or Jasmine, rinsed and drained
1/4 cup golden raisins
1/3 cup dried, shredded, unsweetened coconut
1 1/4 cups mango puree
1/3 cup sugar or to taste (less if using sweetened coconut)
Garnish with sliced blanched almonds 

In a heavy-bottomed pot, bring the milk, rice, raisins, and coconut to boil. Turn down the heat to medium and continue boiling for 15 minutes, stirring every three or four minutes. As the pudding thickens, stir more often, lowering the heat. Continue cooking until fairly thick. At that point you have to stir continually until it is quite thick—about 40 minutes.

Take the pudding off the stove and stir in the puree. Add sugar to your taste. Cool for an hour before refrigerating for at least three hours. Garnish, if desired with almonds.