2 tablespoons butter
1 cup fresh mango, peeled and cubed
2 tablespoons fresh ginger, peeled and chopped
1 cup short-grain brown rice, rinsed
1 cup coconut milk
2 cups milk, warmed
1 vanilla bean, split
¼ cup shredded coconut
In a medium-size saucepot over medium heat, melt 2 tablespoons butter and add mango and ginger, sautÃ© for a few minutes. Then add brown rice, cook stirring constantly, for 1 minute. Add coconut milk, milk and vanilla bean. Turn the heat to high, bring to a boil, then reduce heat to medium-low and simmer until tender and liquid is reduced, creamy and thick, about 20 minutes.
Meanwhile, in a separate small sautÃ© pan, add coconut and toast until golden brown.
To serve, spoon risotto into bowls and garnish with toasted coconut.