Creamy and comforting (dairy-free), this rice pudding has a wonderful hint of coconut.
1 1/2 cups cooked Brown Rice (although jasmine rice is wonderful)
2 cans of Coconut Milk (not lite)
1/2 tsp of good vanilla extract
1 egg yolk (optional, sub cornstarch)
1/3 cup sugar of choice (any will work, liquid sweetener will make the cooking process take a bit longer)
1/4 tsp sea salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Put cooked rice into a 2 1/2-3 qt. heavy bottomed saucepan. Mix, in a separate bowl, all other ingredients. Pour over rice in saucepan. Simmer mixture, uncovered, stirring very frequently until thickened, about 40-60 minutes. Enjoy warm or cooled.
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