Coconut Rice with Mango and Cardamom

Put Coconutmilk and Rice in a pot, along with a splash of water. Cook on low heat (it should be barel simmering), until you reach your desired tenderness in the grains of rice. Add a splash of water if things become to dry. Adjust the consistency until it is still thick, but soupy, since it will thicken a lot while cooing down.

Divide into individual serving bowls, and top with mango pulp.