Mango Jasmine Rice Pudding

Bring milk and cinnamon stick to a simmer in a small saucepan. ­Cover, remove from heat and let steep while cooking rice.

Bring 2 cups water and the salt to a full boil in a 2-qt saucepan. Stir in rice. Place strips of lime zest on top. Reduce heat to low, cover and ­simmer 20 minutes, or until water is absorbed and rice is tender. ­Discard zest. Fluff rice with a fork; leave in saucepan.

Pour warm milk over rice. Stir in sugar. Bring to a simmer over ­medium heat. When small bubbles appear around edge of pan, reduce heat to medium-low. Gently simmer 15 to 20 minutes, stirring ­frequently, until pudding is thick and creamy. Remove from heat; stir in lime juice and extracts. Let cool 5 minutes. Remove cinnamon stick.

Holding mango firmly on a ­cutting board, cut a single slice along each side of the long flat seed so you have 2 halves. Cut side strips from seed. Remove peel from halves and strips. Dice 1/2&&#-35;8209;mango and side strips; cut remaining 1/2 crosswise in 10 thin slices for garnish. Stir diced mango into pudding. Let pudding cool about 20 minutes if serving warm. Garnish each with a mango and lime slice and grated lime zest.

Planning Tip: The pudding, without the mango, can be made up to 2 days ahead. Refrigerate tightly covered. Add mango before serving. If made ahead, the pudding can be thinned with a little milk or fat-free half & half to bring back its creaminess.