I say "mostly-vegan" because it would have been vegan if I'd had another can of coconut milk in the house.
What better way to spend the last day before summer classes than cooking while singing along to Iron Maiden? If you said "nothing" then congrats, you're probably as nerdy as myself.
For the pudding itself, you need the following:
1/3 cup white rice
1 can (14 oz) of coconut milk
1 cup of cow milk (I used 1%)
*note that you can make this vegan/dairy free by just using 1 and 1/2 cans of coconut milk*
a pinch of salt
1 cinnamon stick (optional)
2-3 tablespoons sugar (I used brown)
1 tsp vanilla extract
1/4 tsp ground cinnamon
Once again, in photo form!
Start by adding the salt and the milk (both kinds) to the rice in a saucepan. Heat over medium-high. Stir frequently until the mixture boils, at this point adding the cinnamon stick. After it reaches boiling, turn down low, putting a lid on the saucepan.
Stir often until rice becomes tender, about 25 minutes. Remove the cinnamon stick, and then add the sugar, vanilla, and cinnamon. At this point, turn off the burner and let the pudding sit at least ten minutes. This will allow it to thicken.
For the mango puree:
1 mango, cut into small pieces
2 tablespoons granulated sugar
small splash of lemon juice (optional)
Put the chopped mango in a small saucepan and cover the pieces about halfway with water. Add the sugar and lemon juice, and boil for 5-7 minutes over high heat. When the water's volume has been reduced by about half, mash the fruit pieces with a potato masher. Alternatively, it could be blended smooth with an immersion blender.
There are more photos and details here: http://freethoseradicals.blogspot.com/2010/05/mostly-vegan-rice-pudding-with-mango.html