Rinse 1 cup forbidden rice. 

Add it to a pot with 3 cups water and a pinch of salt. Bring to a boil and then reduce to a simmer and cooked, covered for 45 minutes. Test the rice. It should be tender, but still have some bite. Drain the excess water. (I just do this by using the pot lid to hold back the rice.)

With the hot rice in the pot, add:

½ cup dark brown sugar and another pinch of salt

Stir to let that sugar melt into the rice. 

Add 1 cup whole fat coconut milk. Stir to combine and cook gently for another 30 minutes. Stirring occasionally to prevent sticking. This will make a thicker, tighter pudding. You can add another 1/2 cup of coconut milk if you prefer it a little looser.

Remove from heat and let cool slightly. 

Sometimes I like to whip cream and fold it into the rice pudding when it's cooled.

Serve with mango.