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Coconut Milk Rice Pudding Ingredients: 1 16 oz can of Coconut milk 2 cups of cooked rice (brown or white) sweetener, your choice, enough to sweeten the milk 1 teaspoon of vanilla extract optional: vanilla soy milk, to pour on top the bowls of pudding 1/2 cup of coconut, to add to the recipe for variation Directions: Heat the coconut milk in a heavy saucepot, over medium heat, until it comes to a simmer. Add sweetener and stir until dissolved. Add the cooked rice and heat through. Simmer until it thickens but don't allow it to become too dry, the rice will continue to absorb the milk as it cools. Take off the heat and stir in the vanilla. Serve warm or chilled. ** We love to eat this warm for breakfast or chilled for dessert. If it becomes too dry just serve with some vanilla soy milk poured on the top. ** Sometimes I add about 1/2 a cup of grated coconut to the recipe as I'm heating up the milk and the sweetener. Preparation time: 15 minutes

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