1/2 cup short grain rice
4 cups almond milk
1/2 cup sugar
1/4 cup coconut flakes
1/4 cup slivered almonds
1 teaspoon orange blossom water
2 cups mango nectar
-Place the rice with 2 cups of water in heavy saucepan, bring to a boil and simmer until rice is soft. Remove from the heat and drain excess water.
-In a bowl, mix 3 tablespoons of cornstarch with 3 tablespoons of cold almond milk. Mix well and then add the rest of the almond milk, the sugar, the coconut milk and the almond. Stir and bring to a boil. Turn the temperature down and cook over medium heat, stirring continuously, until the milk thicken and coat the spoon. Remove from the heat. Add the orange blossom water and stir to mix well. Spoon the rice pudding into class serving cups. Allow the rice pudding to cool. Cool for 15 minutes before next step.
-To make the mango topping: In a heavy saucepan, mix the rest of the corn starch with 3 tablespoons cold mango nectar. Mix well. Add the rest of the mango nectar and place on the stove. Cook over medium heat, stirring continuously, until the mango thicken. Remove from the heat and gently spoon on top of the cold rice pudding. Take care to cover the rice.
-Refrigerate the rice pudding for couple hours before serving.