Yum is the first word that comes to mind when I think of this treat. Rice pudding has been made in my house weekly since the holidays when I was looking for a dairy free dessert for a family gathering. It's a creamy dessert that can be made in under 30 minutes and enjoyed for days.
½ cup Basmati rice**
1 can (13.5 oz) coconut milk**
2 cups water
2 Tbs sugar
¼ teaspoon cinnamon
¼ teaspoon vanilla extract
Combine rice, coconut milk, water and sugar in a medium size saucepan and bring to a boil. Reduce heat and simmer ingredients for about 20 minutes, stirring occasionally until all liquid is absorbed.
Turn off heat and add vanilla and cinnamon. The rice pudding will thicken as it cools. Great dish to make ahead of time for a large crowd, just double or triple the recipe.
**Notes: The coconut milk has to be from a can to get the smooth, rich texture. I have used many different varieties of rice and it still comes out delicious. Basmati is my personal favorite. Brown rice would need more time to cook and more liquid added.