Ingredients:
- 1 cup Arborio rice
- 4 cups coconut milk
- 1/2 cup sugar
- 1/4 cup fresh basil leaves, chopped
- 1/4 tsp salt
- 1/4 tsp cardamom powder
- 1/2 cup toasted pistachios, chopped
- 1/2 cup dried mango, diced
- 1 tbsp lime zest
- 1/2 tsp vanilla extract

Directions:
1. Rinse the Arborio rice under cold water until the water runs clear.
2. In a large saucepan, combine the rinsed rice and coconut milk. Bring to a gentle boil over medium heat.
3. Reduce the heat to low and simmer, stirring frequently, for about 20-25 minutes or until the rice is tender and creamy.
4. Stir in the sugar, salt, cardamom powder, and vanilla extract. Mix well until the sugar is dissolved.
5. Remove the saucepan from heat and fold in the chopped basil, lime zest, diced dried mango, and half of the toasted pistachios.
6. Let the pudding cool for a few minutes, then transfer it to serving bowls.
7. Top each bowl with the remaining toasted pistachios for crunch.
8. Serve warm or chilled, as preferred.

Your unique savory coconut and basil rice pudding is ready to delight your taste buds! Enjoy!