Add rice, coconut milk, milk, water, and salt to a sauce pot. Cut the vanilla bean in half, scrape the seeds, and add them to the pot along with the pod itself.
Place the pot over medium heat and bring to a simmer, stirring occasionally.
Reduce heat to low, cover and cook for 20 minutes. Uncover halfway through and stir to make sure nothing is sticking.
Uncover and continue to cook, stirring, over medium-low heat until the pudding is a bit thicker and the rice is super tender, about 5-7 minutes. I don’t like the pudding to be too thick.
Stir in the condensed milk. Add more salt to taste.
Serve the pudding warm or chilled. The pudding will be thicker when chilled.
Top with mangoes and any desired crunchy toppings.
Notes
*This pudding would also be delicious with some cinnamon added if you didn’t want to go the mango route!**Add some peeled split mung beans to a pot and cover with water. Bring to a boil and turn off the heat. Let it cool to room temperature. Strain out the mung beans and lay them out on a paper towel to dry completely. Fry in some hot oil until crispy.