This recipe came to be being one night for two reasons. One, I had a dish of leftover Jasmine rice in the fridge and two I was craving the pudding more than fried rice. Problem was I had the rice but no milk, cream or even half & half. It was late and I am too lazy to just drive out for milk. I didn't even have a can of evaporated milk on the pantry shelf. But as I was putting the dish of rice back in the fridge I saw an opened can of coconut milk I had left from another recipe. I thought to myself "why not?" And took both the rice and coconut milk out and made dessert.
The rice I had on hand this time was Jasmine but I make my rice puddings with Arborio and brown as well. So it doesn't matter which you use just make sure to use rice that is already cooked.
2 cups cooked rice
1/3 cup of sugar
1 tsp vanilla extract
1 tsp ground cinnamon
pinch of salt
1 cup coconut milk
Put the rice in a pot and heat to warm the rice. Add the sugar, vanilla, cinnamon and salt. Stir over medium-low heat for a minute and add the coconut milk. Bring to a boil and remove from heat. Stir and let sit for 5 minutes before serving. Makes 4 servings.
Note: This recipe was even better the next day cold from the fridge. The coconut milk makes a thick cream. Next time I make it I will use a whole can of coconut milk for a more creamy pudding. As the picture shows it's more rice than pudding but it was all I had...leftovers:)
