Coconut Brown Rice Pudding

Name: Coconut Brown Rice Pudding
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 2 (13 1/2-ounce) cans light coconut milk; 3 1/4 cups milk; 3/4 cup short-grain brown rice; 1/4 teaspoon fine salt; 1/2 cup sugar; Serving suggestion: Brown sugar, sliced bananas, and Vanilla ice cream

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Level: Easy
Total: 2 hr 35 min

Prep: 5 min
Inactive: 1 hr
Cook: 1 hr 30 min

Yield: 4 to 6 servings

Level: Easy
Total: 2 hr 35 min

Prep: 5 min
Inactive: 1 hr
Cook: 1 hr 30 min

Yield: 4 to 6 servings

Ingredients

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2 (13 1/2-ounce) cans light coconut milk

3 1/4 cups milk

3/4 cup short-grain brown rice

1/4 teaspoon fine salt

1/2 cup sugar

Serving suggestion: Brown sugar, sliced bananas, and Vanilla ice cream

Directions

Put the coconut milk, milk, rice, salt and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat so the liquid simmers very gently. Cook uncovered, stirring occasionally, until rice is tender but chewy and absorbs most of the liquid, about 1 1/2 hours.
Remove the pudding from the heat and transfer to a bowl, or divide among 4 to 6 individual bowls. Press plastic wrap directly on the surface of the pudding and cool in the refrigerator, about 1 hour.
To serve, top with brown sugar, banana, and a scoop of ice cream.

Cook’s Note

Other topping suggestions: Diced fresh pineapple with toasted coconut and finely grated lime zest, berries or peaches sweetened with honey or 2/3 cup dried blueberries steeped in 1/2 cup boiling water.