I made Thai-style veggie rice for dinner last week, and since the recipe only calls for 1/4 cup of coconut milk, I had nearly a full can left over. Since I didn't want it to go to waste, one of my goals over the weekend was to use it up in a new-to-me recipe. A quick Google search led me to a recipe for coconut rice pudding. The recipe I worked from called for three cans of coconut milk, so in halving the recipe I ended up with some leftover coconut milk yet again, but this pudding is so good I think I may have to try to make one more single-serving batch. I like the addition of raisins to my rice pudding, but I know that not everyone likes them (D included), so stirring them in at the end is up to you.
Coconut Rice Pudding (adapted from this Heart of Light recipe)
makes 4-6 servings
1 1/2 cans (2 1/4 cups) organic light coconut milk
1/4 cup raw sugar
1/2 cup unsweetened shredded coconut
1/3 cup arborio rice
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup raisins [optional]
ground nutmeg [for garnish]
1. Add all of the ingredients except the vanilla extract to a medium sauce pot over medium high heat.
2. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally. Continue cooking for 45 minutes until the pudding has thickened and the rice is cooked. If desired, stir in raisins.
3. Serve warm or cold. Garnish with a dash of ground nutmeg.