Directions

1. In a saucepan on a medium high heat, melt the coconut oil. Add rice and cook for a few minutes stirring constantly.
2. Add the water, coconut milk, sugar, ginger, cinnamon, cardamom, star anise, coriander and salt. Bring to a boil, and cook for around 20 minutes, stirring frequently – until it has become very bubbly and thick. Reduce heat and stir constantly as the pudding thickens further and rice becomes cooked through – around another 5 minutes.  
3. Once the rice is cooked, remove from heat and remove cardamom pods and star anise. Add 1 cup of the blueberries, fresh orange juice and vanilla extract and stir for another 2 minutes.
4. Serve warm or cold topped with the remaining blueberries, mango and toasted coconut, if desired.