Rice Pudding with Ginger, Amaranth, and Mango
['1 2" piece ginger, peeled, sliced 1/4" thick', '2 13.5-ounce cans unsweetened coconut milk', '3 cups whole milk', '1 cup arborio rice', '2/3 cup sugar', '3/4 teaspoon kosher salt', '2 vanilla beans, split lengthwise', '1 tablespoon amaranth', '1 tablespoon chia seeds', '1 tablespoon sesame seeds', '1 ounce butter cookies or shortbread (about 4), crushed', '2 tablespoons raw sugar', '1/4 teaspoon ground cinnamon', '1 mango, peeled, thinly sliced', 'Fresh mint leaves (for serving)']
Combine ginger, coconut milk, milk, rice, sugar, and salt in a large saucepan. Scrape in seeds from vanilla beans; add pods. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until rice is al dente, 15-18 minutes. Uncover and cook, stirring often, until rice is tender and mixture coats spoon, 5-8 minutes longer. Transfer to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool. Remove ginger and vanilla pods.
Do ahead: Rice pudding can be made 2 days ahead; chill. Bring to room temperature before serving.
Toast amaranth with chia and sesame seeds in a dry medium skillet over medium heat until they begin to pop and sesame is golden, about 3 minutes. Transfer to a small bowl; stir in cookies, raw sugar, and cinnamon
Serve rice pudding topped with toasted seed mixture, mango, and a few mint leaves.
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