Rice pudding is a grandma dessert; you know, like at the all-you-can-eat buffet. Well, it is time to update this dish. Lots of cinnamon, but we introduced key lime and dried mango; the raisins missed the boat. (They showed up in the 1970’s.) I hope you like it.

1 cup long grain rice, washed
1/4 cup water
3 cinnamon sticks
3 cups whole milk
1 cup heavy cream
1 pinch kosher salt
1 tablespoon vanilla
1 can sweetened condensed milk
Zest of 2 limes
1/4 cup of key lime juice
1 cup dried mango, diced fine

In a 4 quart sauce pan on medium heat, add water and rice.

Add milk and salt and cook uncovered for 20 minutes. Stir occasionally

Add mango, cream, and condensed milk and stir.

Reduce heat to medium low and cook until thick, about an hour. Stir frequently. Let cool and refrigerate for 1 hour before you serve.

Top with lime zest and mango chips.

Serve.