Coconut Milk Rice Pudding

Ingredients:

  • 1 cup medium grain rice

  • 2 cups water

  • 1 can (400 mL) coconut milk

  • ⅓ cup brown sugar

  • ¼ tsp salt

  • ½ tsp cinnamon

  • 1 tsp vanilla (optional)

  • ½ cup sweetened shredded coconut

Equipment:

  • 2 medium-size pots

  • Spoon for stirring

  • Measuring cups/spoons

  • Liquid measuring cup

  • Refrigerator (optional)

Directions:

  1. Cook the Rice:

    • Put 1 cup of rice and 2 cups of water in a pot.

    • Boil the rice until it is soft (about 12-15 minutes).

    2. Make the Sweet Coconut Mixture:

    • In another pot, pour in the can of coconut milk and add ⅓ cup of brown sugar.

    • Stir continuously over low-medium heat until the sugar is completely dissolved (about 5 minutes).

    • Add ½ tsp cinnamon and 1 tsp vanilla (if using), and stir well.

    3. Combine Rice and Coconut Mixture:

    • Add the cooked rice and ¼ tsp of salt to the sweet coconut mixture.

    • Mix in half (¼ cup) of the sweetened shredded coconut.

    • Stir and cook for another 5 minutes.

    4. Serve Fresh and Warm or Chill:

    • Fresh and Warm: Serve the pudding immediately, warm, with the remaining ¼ cup of sweetened shredded coconut sprinkled on top.

    • Chilled: Let the pudding cool down a bit, then put it in the refrigerator to chill. Serve cold with the remaining ¼ cup of sweetened shredded coconut sprinkled on top.