Creamy Rice with Mango

Place the rice and water in a medium saucepan

Stir, cover, and cook over low heat until the water evaporates

Add the milk and let it simmer until the rice is tender but still slightly firm

Add the sugar and stir to dissolve it

Remove from heat and mix in vanilla, orange liqueur, and mango

Let it cool completely (you can prepare up to this point 1 day in advance; store covered in the refrigerator)

Whip the heavy cream until stiff peaks form and fold it delicately into the rice

Place in a large serving dish, garnish with mango slices and orange peel

Refrigerate until serving time

Serve 12 portions.