Coconut Milk Rice Pudding
1 (16 ounce) can coconut milk
sweetener, to taste
1/2 cup coconut, optional
2 cups cooked rice (brown or white)
1 teaspoon vanilla extract
vanilla nondairy milk, optional
1. Heat the coconut milk in a heavy saucepot, over medium heat, until it comes to a simmer. Add sweetener and stir until dissolved. Add coconut, if desired.
2. Add the cooked rice and heat through. Simmer until it thickens, but don't allow it to become too dry, the rice will continue to absorb the milk as it cools.
3. Take off the heat and stir in the vanilla. Serve warm or chilled. Top with vanilla milk, if desired (good if it gets too dry).
We love to eat this warm for breakfast or chilled for dessert.