Jasmine Rice Pudding with Fruit

In 2-quart saucepan, heat water, rice, sugar, and salt to boiling over high heat. Reduce heat to low; cover and cook until rice is tender and all water is absorbed -- 15 to 18 minutes. Stir in preserves, vanilla, and 1/8 teaspoon nutmeg.

Transfer rice mixture to medium-size bowl. Cool to room temperature, then cover and refrigerate until cold -- at least 2 hours. Meanwhile, prepare and refrigerate Fresh Fruit.

To serve, stir milk into rice mixture until creamy, then fold in whipped cream. Divide pudding among 6 dessert bowls, placing at one side of bowls. Spoon Fresh Fruit at other side. Sprinkle with nutmeg and garnish with mint, if desired.

Fresh Fruit: In medium-size bowl, combine 1 pint organic strawberries, quartered lengthwise, 1 ripe organic mango, peeled, pitted, and cubed, and 1 tablespoon sugar.