Senegalese coconut rice pudding—called sombi—usually has a porridge-like consistency and is eaten as a snack or for breakfast. We preferred it a little thicker and enjoyed it as dessert, so we adapted Pierre Thiam's recipe from his book “Yolele!” and paired it with diced mango that is gently cooked in caramelized honey. This recipe calls for 2 cups of cooked long-grain rice. Rinse and drain ¾ cup long-grain white rice, then combine it and 1 cup water in a small saucepan. Bring to a boil over medium-high, then cover, reduce to low and cook until the water has been absorbed, about 15 minutes. Transfer the rice to a kitchen parchment–lined baking sheet or large plate and cool to room temperature.